Description

Whole Milk Powder (Dry Whole Milk), DRY WHOLE MILK POWDER, Instant Whole Milk Powder,  Whole Milk Powder , Instant Full Cream Milk powder
 

Typical Compositional Range   Percentage (%) Protein.......................*4.**7.0 Lactose ......................*6.0 *8.5 Fat.............................*6.0 *8.5 Ash..............................5.*6.5 Moisture.....................2.0 4.5

Microbiological Analysis   Standard plate count........................<*0,**0/g Coliform............................................< *0/g Salmonella.........................................negative Listeria ..............................................negative Coagulase-positive Staphylococci......negative

 
Other Characteristics
Scorched Particle Content..............7.**5.0mg
Solubility Index.............................. < 2.0 ml high-heat
Titratable Acidity............................<0.*5%
Color..............................................white to light cream/natural color
Flavor.............................................clean and pleasing


Whole Milk Powder is white to light cream in color with a clean, pleasing taste. Typically, dry whole milk is obtained by removing water from pasteurized, homogenized or non-homogenized milk. It may alternatively be manufactured by blending fluid, condensed or nonfat dry milk with liquid or dry cream or with fluid, condensed or dry milk, provided the composition of the whole milk powder conforms to the standard of identity, which says it must contain between *6% and *0% milk fat (by weight) on an as is basis and not more than 5% moisture (by weight) on a milk solids-not-fat basis. By removing moisture to the greatest extent possible, microbial growth is prevented. Vitamin A and/or D fortification of whole milk powder is an acceptable option.



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