Instant Full Cream Milk Powder 26% Fat
Applications – Specifications – Microbiological Analysis
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Jackson’s Instant Full Cream Milk Powder 26% Fat
Instant Full Cream Milk Powder 26% Fat is produced by Spray Drying Fresh Cow Milk to remove water and fat. Instant Full Cream Milk Powder 26% is in compliance with the standards and regulations for food safety in the country of origin.
Applications
Instant Full Cream Milk Powder 26% Fat is suitable as a substitute of Liquid Milk and Cream. It can be used in preparation of dry mixes, confectionery products, bakery products, athletic foods, infant formulas and animal food. Instant Full Cream Milk Powder 26% Fat can also be used as a substitute for eggs, the powder acts as an emulsifier. It can also be reverted to liquid milk by simply adding water to the powder.
Specifications of Instant Full Cream Milk Powder 26% Fat
Chemical Specifications | |||||
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Protein | Moisture | Vegetable Fat | Minerals | Lactose | |
> 24% | < 4.0% | > 26% | approx. 6.0% | approx. 38% |
Physical Specifications | |||||
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Scorched Particles | pH | Solubility Index | Antibiotics | Colour | Odour and Taste |
Disc A / B | < 0.15% max | < 1.00 ml | Absent | White to light cream | Typical milky |
Microbiological Specifications | |||||
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Standard Plate Count | Coliform | Yeast & Moulds | Salmonella | ||
< 10.000 CFU per gr | Absent | < 100 CFU per gr | Absent |
Packaging | |||||
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Packaging | Storage | Shelf Life | |||
25 kg net weight multi walled kraft paper bag with polyethylene liner. | Cool, dry, clean, fresh environment <25ºC or humidity <65% | 24 months, (or less according to destination regulations) |