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Full Cream Milk Powder Supply High Purity Whole Milk Powder Instant Full Cream Milk Powder

Introduction

The whole milk powder is produced with pure milk, which basically maintains the original nutrients in the milk, the protein is not less than *4%, the fat is not less than *6%, and the lactose is not less than *7%. It takes about **9 kilograms of milk to produce 1 kilogram of whole milk powder. When it is eaten, it needs 8 times of warm water for each milk powder. Full fat is higher than low fat and skim. 

Specification:

1. Instant Full Cream Whole Milk Powder
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 Acidity: 0.*5 max
Colour: Cream/White
Flavour: Pleasant
Standard Plate Count: ****0 cfu/g max
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 max

2. Skimmed Milk Powder
Protein: *4.0% min
Lactose: *2.0% max
Fat: 1.*5% max
Ash: 8.6% max
Moisture: 4.0% max (non-instant) and 4.5% max (instant)
Standard Plate Count: < *0, **0/g max
Coliform: < *0/g max (instant)
E.coli: Negative
Salmonella: Negative
Listeria: Negative
Coagulase: Positive
Staphylococci: Negative
Scorched particle content: *5.0 mg max(spray-dried)
Titratable acidity: 0.*5% max
Solubility index: < 1.0 ml (instant), < 1.*5
Color: White to light cream color
Flavor Clean, pleasing dairy flavor

3. Sweet Whey Powder
Fat : max 2, 0%
Moisture : max 4%
Protein : min *1%
Lactose: min *0%
Titratable acidity: max 0, *5%
Solubility: max 1, 0 ml
Bacterial count: max ****0/g
Scorched particles: max disc A or B
Bacteria Coli absent: 0.1g
Ash: max 8, 2 %
Salmonella: absent in *5
Antibiotics/inhibitors: negative
Ph: min 6, 6