Full Cream Milk Powder/Whole Milk Powder
Products Definition Full Cream Milk Powder/whole Milk Powder ADPI Extra Grade is usually obtained by removing water from pasteurized, homogenized whole milk, Full Cream Milk Powder/whole milk powder must contain between 26% and 40% milk fat (by weight) on an “as is “ basis and not more than 5.0% moisture (by weight) on a milk-solids-not-fat (MSNS) basis. By removing moisture to greatest extent possible, microbial growth is prevented.
Full Cream Milk Powder/Whole milk powders is available in spray-dried form. Vitamin and mineral fortification is also an option.
Typical Applications For bakery, confectionery, dairy, prepared mixes, sauces, and soups etc
Typical Composition
Protein 24.5% - 27.0%
Lactose 36.0% - 38.5%
Fat 26.0% - 40.0%
Ash 5.5% - 6.5%
Moisture 2.0% - 4.5%
Physical and Chemical Aspects Typical Microbiological Analysis:
Other Characteristics:
Scorched particle content 7.5 – 15.0mg (spray-dried) 22.5mg (roller-dried)
Titratable acidity 0.15 % (max.)
Solubility index 1.0 ml (spray-dried0
Color White to light cream color
Flavor Clean, pleasing dairy flavor
Packaging Stitched or glued, multiwall Kraft bags with polyethylene inner liner. No staples or metal fasteners. Also available in plastic-lined corrugated paperboard or aluminum tote bins.
Storage Shippied and stored in a cool, dry environment at temperatures less than 27%C and relative humidity less than 65%. To be used with 6-9 months.
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