Whole Powdered Milk

Chemical Results: Results: Moisture (%) 3.9 Milk Fat ((%) 26 Ash (%) 7.0 Protein (dry basis %) 100 Lactose (%) 55.2 UDWPN (mg/g) 2.4 Insolubility Index (mL) 1.0 Acidity (%) 0.10 Bulk Density (g/mL) 0.685 Scorched Particles Standard A pH (50 g/l water at 20 Degrees C) 6.59 Micro Results: Results: Antibiotics Negative Phosphatase (ug/ml) < 6 Salmonella (per 375 g) Not Detected Coliforms (per 0.1g @ 30 Degrees C) Absent Standard Plate Count < 5,000 Moulds (per g) < 10 Yeast (per g) < 10 Thermophilic Bacteria (per g) 150 Thermophilic Spores (per g) < 10 Mesophilic Spores (per g) 60 Thermoduric Bacteria (per g) 250

Chemical Results: Results: Moisture (%) 3.9 Milk Fat ((%) 26 Ash (%) 7.0 Protein (dry basis %) 100 Lactose (%) 55.2 UDWPN (mg/g) 2.4 Insolubility Index (mL) 1.0 Acidity (%) 0.10 Bulk Density (g/mL) 0.685 Scorched Particles Standard A pH (50 g/l water at 20 Degrees C) 6.59 Micro Results: Results: Antibiotics Negative Phosphatase (ug/ml) < 6 Salmonella (per 375 g) Not Detected Coliforms (per 0.1g @ 30 Degrees C) Absent Standard Plate Count < 5,000 Moulds (per g) < 10 Yeast (per g) < 10 Thermophilic Bacteria (per g) 150 Thermophilic Spores (per g) < 10 Mesophilic Spores (per g) 60 Thermoduric Bacteria (per g) 250

Full Cream Milk Powder, 25 KG (26% Fat) Full Cream Milk Powder (FCMP 26% Regular ADPI Extra Grade) is produced by spray drying fresh pasteurised cow milk to remove water and fat. It has good solubility, good flow process and a rich creamy flavour. Full Cream Milk Powder is in compliance with the standards and regulations for food safety in the country of origin and Codex Alimentarius. WHOLE MILK POWDER SPECIFICATION Chemical Results: Results: Moisture (%) 3.9 Milk Fat ((%) 26 Ash (%) 7.0 Protein (dry basis %) 100 Lactose (%) 55.2 UDWPN (mg/g) 2.4 Insolubility Index (mL) 1.0 Acidity (%) 0.10 Bulk Density (g/mL) 0.685 Scorched Particles Standard A pH (50 g/l water at 20 Degrees C) 6.59 Micro Results: Results: Antibiotics Negative Phosphatase (ug/ml) < 6 Salmonella (per 375 g) Not Detected Coliforms (per 0.1g @ 30 Degrees C) Absent Standard Plate Count < 5,000 Moulds (per g) < 10 Yeast (per g) < 10 Thermophilic Bacteria (per g) 150 Thermophilic Spores (per g) < 10 Mesophilic Spores (per g) 60 Thermoduric Bacteria (per g) 250 FULL CREAM MILK POWDER PHYSICAL AND CHEMICAL SPECIFICATIONS: Moisture; 2.5% max Lactose; 36.0% min Fat; 26.0% min Protein; 24.0% min Ash; 7.0% max Solubility Index; 1.0 max Titratable Acidity; 0.15 max Color; Cream/White Flavor; Pleasant MICROBIOLOGICAL SPECIFICATIONS: Standard Plate Count; 50000 cfu/g max Coliforms; 10 cfu/g max Staphylococcus; 10 cfu/g max Salmonella; Negative E. Coli; 10 cfu/g max S. Aureus; 10 cfu/g max Yeast & Moulds; 250 cfu/g max Sediment Disc; (/25g)Disc 2 max SKIMMED MILK POWDER Physical & Chemical Specifications: Protein 34.0% min Lactose 52.0% max Fat 1.25% max Ash 8.6% max Moisture 4.0% max (non-instant) and 4.5% max (instant) Microbiological Specifications: Standard Plate Count < 50,000/g max Coliform < 10/g max (instant) E.coli Negative Salmonella Negative Listeria Negative Coagulase Positive Staphylococci Negative Scorched particle content 15.0 mg max(spray-dried) Titratable acidity 0.15% max Solubility index < 1.0 ml (instant), < 1.25 Color White to light cream color Flavor Clean, pleasing dairy flavor

Instant Whole Milk Powder is a soluble powder made by spray drying fresh pasteurized whole milk. Instant Whole Milk Powder has the following features: Excellent solubility Good flow properties Full fat content Ideal food supplement Contains lecithin Whole milk Powder is hygroscopic and can absorb odours. Therefore adequate protection is essential. It is recommended that product is stored at below 25C, relative humidity below 65% and in an odours free environment. Stocks should be used in rotation preferably within 24 months of manufacture.

Whole Milk Powder

Regular Whole Milk Powder for Ultra Heat Treated milk is a soluble powder made by spray drying fresh pasteurized whole milk. This ingredient has the following features: Good solubility Good flow properties Full fat content Rich creamy flavour Whole Milk Powder is hygroscopic and can absorb odours. Therefore adequate protection is essential. It is recommended that product is stored at below 25C, relative humidity below 65% and in an odours free environment. Stocks should be used in rotation preferably within 24 months of manufacture.

Product : Full Instant Milk Powder Minimum Order Quantity : 18 Metric Ton Supply Ability: 1000 Metric Tons per Month Place of Origin: Australia Packaging Detail: 25 Kg Kraft bags Packing in tin/pouch of 800g/900g/1000g net each with Instant Milk Powder available at extra cost Infant, Toddler, Pregnant Female, Student, Elderly Milk powder available in Tin & Pouch at extra cost China CNCA Certified product available at extra cost Pure Milk, No additives, colors and preservatives. Made of 100% fresh cow milk. Fat 28.7% Min Protein 29.4% Min

Buy Nido Full Cream Milk Powder online at ASDA Groceries. The same great prices as in store, delivered to your door PAYMENT TERMS : TT only

Speification 1. Instant Full Cream Whole Milk Powder Moisture : 2.5% max Lactose : 36.0% min Fat : 26.0% min Protein; 24.0% min Ash: 7.0% max Solubility Index: 1.0 max Titratable Acidity: 0.15 max Colour: Cream/White Flavour: Pleasant Standard Plate Count: 50000 cfu/g max Coliforms: 10 cfu/g max Staphylococcus: 10 cfu/g max Salmonella : Negative E. Coli : 10 cfu/g max S. Aureus: 10 cfu/g max Yeast & Moulds: 250 cfu/g max Sediment Disc: (/25g)Disc 2 max 2. Skimmed Milk Powder Protein: 34.0% min Lactose: 52.0% max Fat: 1.25% max Ash: 8.6% max Moisture: 4.0% max (non-instant) and 4.5% max (instant) Standard Plate Count: < 50, 000/g max Coliform: < 10/g max (instant) E.coli: Negative Salmonella: Negative Listeria: Negative Coagulase: Positive Staphylococci: Negative Scorched particle content: 15.0 mg max(spray-dried) Titratable acidity: 0.15% max Solubility index: < 1.0 ml (instant), < 1.25 Color: White to light cream color Flavor Clean, pleasing dairy flavor 3. Sweet Whey Powder Fat : max 2, 0% Moisture : max 4% Protein : min 11% Lactose: min 70% Titratable acidity: max 0, 15% Solubility: max 1, 0 ml Bacterial count: max 50000/g Scorched particles: max disc A or B Bacteria Coli absent: 0.1g Ash: max 8, 2 % Salmonella: absent in 25 Antibiotics/inhibitors: negative Ph: min 6, 6