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
What is full cream milk powder?
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.
Function of full cream milk powder
The nutritional value of powdered milk varies depending on the type of product. They have different quantitative content of
nutrients and areas of use. In stores, the most common types of milk are whole and skim milk. The proportion of fat they have ranges from 1.5% and can reach 25%.
Application of full cream milk powder
Full Cream Milk Powder is suitable for a wide range of applications, including dairy products, bakery and confectionery
products,dry blends, nutritional supplements and snack food. Milky Hollandâ??s Full Cream Milk Powder is suitable as a substitute for liquid milk and cream. It can be used in preparation of dry mixes, confectionery products, bakery products, athletic food, infant formulas and animal food.
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