Dry milk powder is white to light cream in color with a clean, pleasing taste. Typically, non fat and dry whole milk is obtained by removing water from pasteurized, homogenized or non-homogenized milk. It may alternatively be manufactured by blending fluid, condensed or nonfat dry milk with liquid or dry cream or with fluid, condensed or dry milk, provided the composition of the dry whole milk conforms to the standard of identity, which says it must contain between 1.25% fat in case of non fat milk powder 26% milk fat (by weight) in case of full cream milk powder and not more than 5% moisture (by weight) on a milk solids-not-fat basis. By removing moisture to the greatest extent possible, microbial growth is prevented. Vitamin A and/or D fortification of dry milk is optional. Multiwall paper bags with polyethylene liner of 25 kgs net, A full 20 feet container approx. 16 MT on pallets or 19MT in bulk bags without pallets
PRODUCT SPECIFICATION for FAT FILLED MILK POWDER &
GENERAL INFORMATION
Description Product is a composition of various dairy and vegetable products blended to adjust fat and protein content to meet customers specific requirements
Origin Poland
Specifications The product conforms with all applicable Polish and European Union standards and regulations and is produced in compliance with requirements of HACCP System
SPECIFICATIONS
High Protein Low Protein
Applications Applications
Yoghurts, chocolate, ice cream, desserts, biscuits, confectionery, coffee and tea whiteners, bakery and pastry Recombined liquid milk, milk drinks, milk shakes, coffee and tea whiteners, biscuits, desserts, confectionery, bakery and pastry
Protein* (%) 20 - 26 Protein* (%) 8 - 18
Fat (%) min. 26 max. 28 Fat (%) min. 26 max. 28
Moisture (%) max. 4.0 Moisture (%) max. 4.0
Ash (%) max. 8.0 Ash (%) max. 8.0
pH min. 6.0 pH min. 6.0
Lactose (%) +/- 1 approx. 38 Lactose (%) +/- 1 approx. 38
Purity (disc) A, A/B Purity (disc) A, A/B
Insolubility 1.0 ml max. Insolubility 1.0 ml max.
Color White to yellowish Color White to yellowish
Flavor Typical milky Flavor Typical milky
Texture Free flowing, free of lumps Texture Free flowing, free of lumps
Taste Typical milky Taste Typical milky
MICROBIOLOGICAL SPECIFICATIONS
Total plate count/g 20,000
Coliforms 0.1 g absent
E. coli 0.1 g absent
Salmonella 25/g absent
Antibiotics absent
Yeast & Mould /g max. 100
STORAGE, SHELF LIFE AND PACKING SPECIFICATION
Packing Four-layer paper bag with polythene inner bag, 25 kg net
Shelf Life 24 month shelf life in the original packaging
Storage Product must be stored in a cool, dry place, at ambient temperature and relative humidity below 80%
