FCMP

FCMP

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
Antibiotics absent absent absent
Packing Four-layer paper bag with polythene inner bag, 25 kg net