WHOLE MILK POWDER

FULL CREAM MILK POWDER

SKIMMED MILK POWDER

Physical & Chemical Specifications

Physical & Chemical Specifications

Physical & Chemical Specifications

-       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

-       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 Acidity0.*5max

-       Color; Cream/White

-       Flavor; Pleasant

-       Protein *4.0% min

-       Lactose *2.0% max

-       Fat 1.*5% max

-       Ash 8.6% max

-       Moisture 4.0% max (non-instant)

-       4.5% max (instant)

Microbiological Results

Microbiological 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

 

-       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 m