Product Description

Full Cream Milk Powder, *5 KG (*6% Fat)

Full Cream Milk Powder (FCMP *6% Regular ADPI Extra Grade) is produced by spray drying fresh pasteurised cow milk to remove water and fat. It has good solubility, good flow process and a rich creamy flavour. Full Cream Milk Powder is in compliance with the standards and regulations for food safety in the country of origin and Codex Alimentarius.

Applications of the product

Full Cream Milk Powder is suitable for a wide range of applications, including dairy products, bakery and confectionery products, dry blends, nutritional supplements and snack food. Milky Hollands Full Cream Milk Powder is suitable as a substitute for  and cream. It can be used in preparation of dry mixes, confectionery products, bakery products, athletic food, infant formulas and animal food.

Chemical Results:              Results:
Moisture (%)                      3.9
Milk Fat ((%)                      *6
Ash (%)                             7.0
Protein (dry basis %)         **0
Lactose (%)                      *5.2
UDWPN (mg/g)                 2.4
Insolubility Index (mL)      1.0
Acidity (%)                        0.*0
Bulk Density (g/mL)          0.**5
Scorched Particles Standard A
pH (*0 g/l water at *0 Degrees C) 6.*9
Micro Results:                    Results:
Antibiotics                           Negative
Phosphatase (ug/ml)           < 6
Salmonella (per **5 g)         Not Detected
Coliforms (per *@********************t
Standard Plate Count                      < 5,**0
Moulds (per g)                                 < *0
Yeast (per g)                                   < *0
Thermophilic Bacteria (per g)            **0
Thermophilic Spores (per g)              < *0
Mesophilic Spores (per g)                    *0
Thermoduric Bacteria (per g)                **0

FULL CREAM MILK POWDER
PHYSICAL AND CHEMICAL SPECIFICATIONS:
 
    · Moisture; 2.5% max
    · Lactose; *6.0% min
    · Fat; *6.0% min
    · Protein; *4.0% min
    · Ash; 7.0% max
    · Solubility Index; 1.0 max
    · Titratable Acidity; 0.*5 max
    · Color; Cream/White
    · Flavor; Pleasant
 
 
MICROBIOLOGICAL SPECIFICATIONS:
 
Standard Plate Count; ****0 cfu/g max
Coliforms; *0 cfu/g max
Staphylococcus; *0 cfu/g max
Salmonella; Negative
E. Coli; *0 cfu/g max
S. Aureus; *0 cfu/g max
Yeast & Moulds; **0 cfu/g max
Sediment Disc; (/*5g)Disc 2 max
 
SKIMMED MILK POWDER
Physical & Chemical Specifications:
 
    • Protein *4.0% min
    • Lactose *2.0% max
    • Fat 1.*5% max
    • Ash 8.6% max
    • Moisture 4.0% max (non-instant)
    • and 4.5% max (instant)
 
 
Microbiological Specifications:
 
    • Standard Plate Count < *0,**0/g max
    • Coliform < *0/g max (instant)
    • E.coli Negative
    • Salmonella Negative
    • Listeria Negative
    • Coagulase Positive
    • Staphylococci Negative
    • Scorched particle content *5.0 mg max(spray-dried)
    • Titratable acidity 0.*5% max
    • Solubility index < 1.0 ml (instant), < 1.*5
    • Color White to light cream color
    • Flavor Clean, pleasing dairy flavor

 CHEMICAL  SPECIFICATION 

            PHYSICAL  SPECFICATION 

              MICROBIOLOGICAL SPECIFICATION