Full cream milk powder Specifications: produced from fresh, high quality, full-fat milk by a spray-drying process, with or without added vitamins Moisture 2-4%max Fat 26%min Protein 25% min Lactose 37% min Minerals 7% max Acidity 0.17%max Total plate count 50000cfu/g max Coliform nil Salmonella nil in 375g Lecithin 0.5% max Vitamin a 5000-10000 i.U ./100g Vitamin d 500-1000 i.U./100g Packing: multi-ply paper bags with polyethylene liner of 25kg net each Storage: under cool, dry conditions. It should not be exposed to direct sunlight or strong odors. Transport: 16-17mt/20fcl or 25mt/40fcl for 25kg packing. Shelf life: approximately 12 months from the date of production when stored under appropriate conditions. Applications: Confectionery -recombined milk Chocolate including converture and fillings. Canning operations. Applications where normal whole milk is used.
Full cream milk powder Product description: Full cream milk powder Regular: 26-28% Instant: 26-28% Instant: vitaminized Specifications: produced from fresh, high quality, full-fat milk by a spray-drying process, with or without added vitamins Moisture : 2-4% max Fat : 26% min Protein : 25% min Lactose : 37% min Minerals : 7% max Acidity : 0. 17% max Total plate count: 50000cfu/g max Coliform : 100cell/g Aflatoxin: 50cfu/g max Vitamin a: 5000-10000 i. U. /100g Vitamin d: 500-1000 i. U. /100g Lecithin: 0. 5% max Packing: aluminium-pet sachets with nitrogen of 250g or 500g. Storage: under cool, dry conditions. It should not be exposed to direct sunlight or strong odors. Transport: 20. 004mt/40'hq Shelf life: 24 months from the date of production when stored under appropriate conditions.
Full cream milk powder We can supply full cream milk powder meet venezuela standard : Specifications: Manufacture obtain by the spray method Appearance uniform Colour creamy Fat 28% min Protein 24% min Lactose 35% min Moisture content 4% max Or the specs as arranged: Grasa min. 26, 0 mßx. 27, 0 Humedad mßx. 3, 5 Protefnas min. 24, 5 Cloruros min. 0, 07 mßx. 0, 11 Cenizas mßx. 5, 9 Acidez (g ac.Lactico/100g) mßx. 1, 35 Grasa libre mßx. 2, 0 Lactosa min. 34, 0 -ndice de insolubilidad (ml) mßx. 0, 5 Partfculas quemadas mßx. B-15n Vitamina a min. 960 (ug/100g) min. 3200 (ui/100g) Vitamina d3 min. 8 (ug/100g) min. 320 (ui/100g) We can supply full cream milk powder meeting the requirement in the international marketonly imported machine in china can make this kind of products.If we don't have other big order that time, we can supply at least 2000mt per month.
We are a export trading company based in Kobe,Japan. We can offer various reputed MILK POWDER BRANDS from Japan. Following are FOB Osaka/Kobe. prices This is price per CASE. 1 case = 8 cans
Full cream milk powder is produced form fresh cow s milk which is evaporated and concentrated and spray dried 25kg net weight, a multiply paper bag with poly inner liner
Non-dairy creamer 25kg/bag
Chemical Fat >99.5% Moisture > 0.1% Free fatty acids < 0.3% Peroxide value 0.2 Cu
Chemical protein í¦93% Fat í_1.5% lactous í_1% Moisture í_12% Ash í¦1.8% Acidity í_350T Insolubility Index í_1.25ml Microorganism Total plate count í_30000cfu/g E. Coliform(MPN/100g) í_40+÷/100g Packing: 25kg net weight,a multiply paper bag with poly inner liner.
Chemical Fat í¦ 26% Protein í¦ 23.5% Moisture í_ 5% Ash í_ 8% Acidity í_180T Solubility í¦99% Impurity Disc A or B Microorganism Total plate count í_50000cfu/g Coliform NIL Salmonella nil in 375g Application Used for dairy products, beverage, bakery food, frozen food, candy, chocolate, ect. Packing 25kg net weight, a multiply paper bag with poly inner liner. 25kg net weight, a multiply paper bag with poly inner liner.
Milk powder 1. Multiple paper sacks kraft paper with polyethylene lining; net weight 25kg. Shelf life is 12 months. 2. Aluminum-pet foil sachets of 400 grams each; every sachet will be sealed with nitrogen gas A multiply paper bag with poly inner liner, every 24 sachets are put into one carton, shelf life is 12months. 3. Tins of 400 grams each (every 24 tins are put into one carton) and 900 grams each (every 12 tins are put into one carton); every tin will be sealed with nitrogen gas.
This infant formula milk powder can supply necessary microelement and other nutrition for infants health. 1. Aluminum-pet foil sachets of 400 grams each; every sachet will be sealed with nitrogen gas A multiply paper bag with poly inner liner, every 24 sachets are put into one carton, shelf life is 12months. 2. Tins of 400 grams each (every 24 tins are put into one carton) and 900 grams each (every 12 tins are put into one carton); every tin will be sealed with nitrogen gas
Milk powder 25 Kg bulk or small package
Milk fresh 900g tin box, 25 kg bulk, 1kg sachet
Soya milk Those are product certified by sgs. Requarement on customer
Non dairy creamer for baking products, ice-cream, preparing milk powder, coffee, for milk tea
SMP containing protines-30 to 35%, Moisture-3.0 to 3.5%, SPC count-below 10000, Texture-Yellowish powder form. Best quality 25 kg craft paper bag with poly-linner
Manufacture: Obtained by the spray method Appearance: Uniform Flavor and taste : Slight creamy taste, free from other objectionable taste and flavor cream. Colour: Creamy Fat: 26 % min. Protein: 23.5% min. Moisture content: 4 % max. Titratable acidity : 0.15 % max. (expressed as lactic acid) Burnt particles : 15 mg max. i.e. at least disk B Insolubility index : 0.5 ml max. (at 24 íµ) Micro-organisms : 50,000 per gm max coilforms : 40 per 100gm max Mould & Yeast: 90cells/g Max salmonella Nil PACKING: 1,multiple paper sacks kraft paper with polyethlene lining; Net weight 25KG. 2, aluminum-pet foil sachets of either 24 bags of 500 grams each, , each sachet will be sealed with nitrogen gas alone,. Packed in cartons. 3,tin packing either 10 tins of 1000grams each,each tin will be sealed with nitrogen gas alone, Packed in cartons. 25KG/bag, 640bags/20ft contaniner, 1000bags/40ft container
Appearance: Uniform Flavor and taste : Slight creamy taste, free from other objectionable taste and flavor cream. Colour: Creamy Fat: 15-25 % Protein: 15-25 % Carbohydrate: 59% max Moisture content: 4 % max. Titratable acidity : 0.15 % max. (expressed as lactic acid) Burnt particles : 15 mg max. i.e. at least disk B Insolubility index : 0.5 ml max. (at 24 íµ) Micro-organisms : 50,000 per gm max coilforms : 40 per 100gm max Mould & Yeast: 90cells/g Max salmonella Nil PACKING: 1,multiple paper sacks kraft paper with polyethlene lining; Net weight 25KG. 2, aluminum-pet foil sachets of either 24 bags of 500 grams each, , each sachet will be sealed with nitrogen gas alone,. Packed in cartons. 3,tin packing either 10 tins of 1000grams each,each tin will be sealed with nitrogen gas alone, Packed in cartons. 25KG/bag, 640bags/20ft contaniner, 1000bags/40ft container
Appearance: Uniform Flavor and taste : Slight creamy taste, free from other objectionable taste and flavor cream. Colour: Creamy Fat: 25-31 % Protein: 12-18 % Carbohydrate: 59% max Moisture content: 4 % max. Titratable acidity : 0.15 % max. (expressed as lactic acid) Burnt particles : 15 mg max. i.e. at least disk B Insolubility index : 0.5 ml max. (at 24 íµ) Micro-organisms : 50,000 per gm max coilforms : 40 per 100gm max Mould & Yeast: 90cells/g Max salmonella Nil PACKING: 1,multiple paper sacks kraft paper with polyethlene lining; Net weight 25KG. 2, aluminum-pet foil sachets of either 24 bags of 500 grams each, , each sachet will be sealed with nitrogen gas alone,. Packed in cartons. 3,tin packing either 10 tins of 1000grams each,each tin will be sealed with nitrogen gas alone, Packed in cartons 25KG/bag, 640bags/20ft contaniner, 1000bags/40ft container
Skimmed milk powder Manufacturer : indore dugdh sangh, indore Brand : sneha Technical specification: Moisture : < 4.00 % Total solids : > 96.00 % Fat : max. 1.25 % Insolubility index : nmt 2.00 ml Total ash : nmt 9.00 % Titrable acidity : nmt 1.50 % Protein (on dry basis) : nlt 34.00 % Total plate count : max : 40000 cfu / gm Yeast & mould : max. 20 cfu / gm Coliform, salmonella : absent Packing details : 25 kg net in multiply paper bag. Inner food-grade ldpe bag of 300 gauge.
