PRODUCT CHARACTERISTICS
• Good solubility
• Good flow properties
• Full fat content
• Rich creamy flavour

SUGGESTED USES
• Has a wide range of applications including reconstituted milk, fermented milkfoods, yoghurt, ice cream mixes and 

confectionery products.
• Is extensively used as an ingredient in bakery products, dry blends and snack foods.
• Has consistent and uniform composition, which is imperative in consumer packs and formulated products.
• Is an ideal milk source for any situation where a regular liquid milk supply or refrigeration is not available.
 

1. Instant Full Cream Whole Milk Powder

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
Colour: Cream/White
Flavour: Pleasant
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

2. Skimmed Milk Powder

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)
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

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