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Product Overview

Description

Full Cream Milk Powder, 25 KG (26% Fat)

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.

 

Applications of the product

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 Holland’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.

 

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

 

 CHEMICAL  SPECIFICATION 

 

Protein	> 24%
Moisture	>5%
Fat	> 26%
Lactose	approx. 38%
Ash	< 6,5%