Whole Milk Powder

Produced from fresh, high quality, full-fat milk by a spray-drying process.

Category: Tags: , , Product ID: 364

Description

Chemical & Physical Properties

 

Specifications
Typical Values
Method
Principle
Moisture, m/m max   5 % 4 % IDF Standard 26:1964 Gravimetry, drying; 103±2 0C
Fat, m/m min    26 % 26.5 % Gerber /Teichert Metod, NADRG: 1978 Gerber
Protein (in the non fat dry matter), m/m (Nx6,38) min    34 % 35 % IDF Standard 20B: 1993 Kjeldahl, titrimetry
Ash, m/m max   8 % 6 % IDF Standard 90:1986 Furnace; 825±25 0C
Lactose, m/m min   36 % 38 % NADRG: 1978 Subsidence, (Cu2O)
Titratable acidity (L.A.) max   0.17 % 0.15 % ADMI: 1971 Titrimetry
pH (in 10 % solution) min   6.50 6.70 TS 11860 pH metre
Density, g/cm3 min   0.600 0.650 NADRG: 1978 Volumetry Gravimetry
Solubility index, ml max  1 0.5 IDF: 1964 Centrifugation
Scorched Particles Disk  A/B A ADMI: 1971 Visual comparasion with standard disks
Microbiological Properties Total plate count, cfu/g max  40.000 7.000 TS 1019 Plate Count Agar
Coliform, cfu/0.1 g max  10 negative FDA: 1998 Fluorocult VRB Agar
E.coli, cfu/g negative negative FDA: 1998 Fluorocult VRB Agar
Staph.aureus, cfu/g negative negative Anon., 1998 (38) Baird-Parker Agar
Salmonella, cfu/25g negative negative TS 8907 Selenit-Cystin Broth & Bismut-Sülfite Agar
Yeast & Mould, cfu/0.1 g max  10 negative Pitt&Hocking, 1997 (86) YGC Agar

Additional information

Fat

26%

Weight

25kg

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