Full Cream Milk Powder
Full Cream Milk Powder is obtained in the process of two-step dehydration of liquid milk. The first step is condensing the material and then drying in a spray drying tower. It consists of mechanical spraying of condensed milk in a special tower where in contact with hot air dehydration of falling drops of milk takes place. Ready made powder is subject to cooling.
This milk is used in food industry for production of Milk Chocolate, Ice-cream, Sauces, Yogurt, Cottage Cheese, Cheese and Bakery Industry.
Full Cream Milk Powder is used also for producing reconstituted milk (adding such a quantity of water to obtain initial composition of the product).
Milk Powder stored in a proper way and for not too long is not behind sterilized milk with regard to nutritive value.
|Product Name||FULL CREAM MILK POWDER|
|Taste, Smell, Color||Typical milk taste and smell, light cream color|
|Storage, Shelf Life Term||In dry and cool place, 12-month shelf life in original packing|
|Chemical Parameters||EU origin||Belarus, Ukraine origin|
|ADPI Extra||ADPI Standard||1st grade|
|Fat (%)||≥ 26.0||≥ 25.0||≥ 25.0|
|Protein (%)||≥ 25.0||≥ 25.0||≥ 26.0|
|Moisture (%)||≤ 4.0||≤ 5.0||≤ 4.0|
|Acidity (%)||≤ 0.15||≤ 0.17||≤ 0.19|
|Solubility (ml)||≤ 1.0||≤ 1.5||≤ 1.0|
|Purity (disc)||max. B||max. B||max. B|
|Microbiological Parameters||Total Plate Count/g||≤ 10000||≤ 50000||≤ 50000|
|Coliforms 0.1 /g||absent||absent||absent|
|E. coli 0.1 /g||absent||absent||absent|
|Salmonella 25/ g||absent||absent||absent|
|Packing||Four-layer paper bag with polythene inner bag, 25 kg net|