Instant Full Cream Whole Milk Powder
Moisture : 0.5% 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
Colour: Cream/White
Flavour: Pleasant
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
Full Cream Milk Whole Milk Powder
Whole Milk Powder (WMP) is obtained by the two step evaporation process of standardized whole milk. The first step involves the evaporation of milk to get 45-50 % total solids using an evaporator. Secondly, the evaporated milk is passed through a nozzle and spray dried in hot air within a heated chamber. The powder from the chamber is then cooled to obtain WMP.
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