MILK POWDER FAT FILLED 28% FAT Fat filled milk powders for beverages, yogurts Fat filled milk powders manufacturing technique Fat filled milk powder is obtained by blending high quality skimmed milk powder with vegetable fat. Powder is atomised (spray drying) in order to easily reconstitute the product. Fat filled milk powder is a total or partial whole milk substitute. This substitute has the same physical, chemical and organically properties as a dairy product. It helps reducing formulation costs for a product without any impact on its quality. In fat filled milk powders, proteins come indeed from non-fat milk solids, whereas fat is of vegetable origin. Items Standards Appearance White to cream colored powder Particle Size Min 95% pass 80 mesh Purity(dry basis) 99.5% Min Viscosity (1% solution, dry basis, 25â??) 1500- 2000 mPa.s Degree of substitution 0.6- 0.9 pH (1% solution) 6.0- 8.5 Loss on drying 10% Max Lead 3 mg/kg Max Arsenic 2 mg/kg Max Mercury 1 mg/kg Max Cadmium 1 mg/kg Max Total heavy metals (as Pb) 10 mg/kg Max Yeasts and moulds 100 cfu/g Max Total plate count 1000 cfu/g E.coli Netative in 5 g Salmonella spp. Netative in 10g Conclusion: The Goods Conform to the standards Of FCCV/E466 Packaging: 25 KG/BAG Shelf life: 24 months Storage: Kept in dry, cool, and shaded place with original packaging, avoid moisture, store at room temperature.
