Full Cream Milk Powder (Whole Milk Powder) Physical and chemical characteristics Colorwhite to creamy-white Taste/flavorfresh milk Moisture. Max4.0% Fat content. Min26% Protein content. Min25% Lactose contentApprox. 37% Titratable acidity. Max17 Insolubility index (cm3 of wet sediment). Max0.5 Total plate count. Max50,000 per gram Coliformabsent in 0.1 g Salmonellaabsent in 25 g Antibioticsabsent Scorched particlesdisc �. B Package: 4-ply paper bag with 1-ply inner polyethylene bag of minimum 0.075 mm thickness. The inner bag is independent and separate from the outer one. Weight: Net 25.0 kg; Gross 25.4 kg. Term of storage: 18 months at temperatures 0�+10°С and relative humidity up to 85%. Origin: Ukraine
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