skimmed powder milk

SKIMMED MILK POWDER SPECIFICATION
CHEMICAL CHARACTERISTICS
BUTTERFAT 1.25 % MAX.
MOISTURE 4.00 % MAX.
PROTEIN (N x 6.38) 35.5 % APPROX.
LACTOSE 51.0 % APPROX.
MINERALS/ASHES 8.50 % APPROX.
TITRATABLE ACIDITY 0.15 % MAX.
SOLUBILITY INDEX 1.25 ml MAX.
SEDIMENT/SCORCHED PARTICLES DISC B MAX.
WPN INDEX NOT MORE THAN 1.5 mg/g

BACTERIOLOGICAL CHARACTERISTICS
TOTAL PLATE COUNT 10.000 / g MAX.
COLIFORMS ABSENT / 0.1 g
PATHOGENS & TOXIGENS NEGATIVE in 0.1 g
YEASTS 100 / g MAX.
MOULDS 100 / g MAX.
SALMONELLA ABSENT / 25 g

PHYSICAL CHARACTERISTICS
APPEARANCE        FREE FLOWING POWDER, FREE OF LUMPS OTHER
THAN THOSE WHICH BREAK UP UNDER                                   SLIGHT
PRESSURE
COLOUR                 WHITE TO CREAMY WHITE
FLAVOUR & ODOUR CLEAN, CHARACTERISTIC, NO OFF-ODOUR

CONTAMINANTS
ANTIBIOTICS NEGATIVE
PESTICIDES & PCB’S IN ACCORDANCE WITH EU LEGISLATION

STORAGE
PRODUCT SHOULD BE STORED IN COOL AND DRY CONDITIONS. DO NOT
EXPOSE TO DIRECT SUNLIGHT OR STRONG ODOURS


FULL CREAM MILK POWDER 28%  INSTANT TYPE, VITAMINS A & D3
ADDED
CHEMICAL CHARACTERISTICS
BUTTERFAT 28.1 % MIN.
MOISTURE 3.0 % MAX.
PROTEIN (KjN * 6.38) 26.0 %
LACTOSE 34.0 % MIN.
MINERALS/ASHES 7.0 % MAX.
LECITHIN 0.2 % MAX.
SCORCHED PARTICLES DISC B (15.0 mg) MAX.
WETTABILITY 25 °C 30 sec. MAX.
BULK DENSITY 0.52 g/ml MAX.
pH MIN. 6.1 - MAX. 6.8 IN 10% SOLUTION
MICROBIOLOGICAL CHARACTERISTICS
TOTAL PLATE COUNT 10.000 / g MAX.
SALMONELLA NEGATIVE / 25 g
ENTEROBACTERIACEAE 10 / g MAX.
MOULDS 100 / g MAX.
YEASTS 100 / g MAX.
STAPHYLOCOCCUS AUREUS 10 / g MAX.
PHYSICAL CHARACTERISTICS
APPEARANCE FREE FLOWING POWDER, FREE OF LUMPS OTHER THAN
THOSE WHICH BREAK UP UNDER SLIGHT PRESSURETASTE & FLAVOUR
CREAMY MILKY WITH NO OFF-FLAVOURS
COLOUR WHITE TO CREAMY WHITE
CONTAMINANTS
ANTIBIOTICS NEGATIVE
PESTICIDES & PCB’S IN ACCORDANCE WITH EU LEGISLATION
NUTRITIONAL VALUE (per 100 g)
ENERGY (kJ) 2106
ENERGY (kcal) 504
VITAMINS A 2100 I.U.
VITAMINS D3 500 I.U.
STORAGE
PRODUCT SHOULD BE STORED IN COLD AND DRY CONDITIONS.
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