Low Heat Skimmed Milk Powder
Applications – Specifications – Microbiological Analysis
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Jackson’s Low Heat Skimmed Milk Powder
Low Heat Skimmed Milk Powder is produced by Spray Drying Fresh Cow Milk at around 72°C for the Removal of Fat and Water.
Applications
Jackson’s Low Heat Skimmed Milk Powder is suitable as a substitute of liquid milk and cream. It can be used in preparation of dry mixes, confectionery products, bakery products, athletic food, infant formulas and animal food. Skimmed milk powder can also be used as a substitute of eggs, the powder acts as an emulsifier. It can also be reverted to liquid milk by simply adding water to the powder.
Specifications of Low Heat Skimmed Milk Powder
Chemical Specifications | |||||
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Protein | Moisture | Vegetable Fat | Minerals | Lactose | |
> 34% | < 4.0% | < 1.25% | approx. 7.6% | approx. 52% |
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 Analysis | |||||
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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% | 12 months, (or less according to destination regulations) |