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Powdered Milk Packets:

Description:
Milk powder solutions Full Cream Milk Powder is produced from fresh cow's milk, which is pasteurized, evaporated, standardized at a butter fat content of minimum *6% sand spray dried.
Quality Analysis:
Fit for human consumption excluding infants.
Storage Conditions:
Chemical              Typical Analysis     Method 
Moisture              3.3 % max            AS***0.1.3  
Fat                  *6.0 % min            AS***0.1.1 Method B  
Protein (dry basis)  *6.0% approx          AS***0.1.2 IDF*0A, IDF*2  
Mineral               6.0% approx          AS***0.1.5.***8  
Lactose              *8.5 % approx         By Difference  

Microbiological:

Standard plate count    *0, **0/g max          AS***6.3.3.***1

Coliforms               Absent/0.1g           AS***6.2.3.***1  
Yeast & Moulds          <*0 / *0 cfu/g max    IDS*4B***0  
E Coli                  Absent                AS***6.2.3.***2  
Staphylococci
(coagulase positive)    Absent /g             AS***6.2.4.***4  
Salmonella              Absent /*5g           Tecra/AS***6  
Physical Analysis:
Appearance            Creamy white to cream colour  
Flavour & Odour       No off flavour or taste. Clean sweet creamy taste.       
Scorched Particles    Disc B (*5.0mg) Max  AS***0.4.*****4  
Solubility Index      1.0 ml max  AS***0.4.*****4  
Ingredients:
Powder should be stored in cool, dry, ventilated place at a temperature not exceeding *5ðC and a relative humidity of *5% or below.
Packaging:
Packed in 1   and *5 kg polyethylene lined, multiwalled paper bags. They are sealed and sewn both top and bottom.  
Storage & Shelf Life:
Up to *2 months in the original packing if stored under optimal conditions (cool, dry and odour free). Temperature <*5ðC. (Relative humidity below *5%).
Min Order : 1x*0' FCL
Payment : Advance T/T.