100% New Zealand Full Cream Milk Powder and Skimmed Milk Powder

PRODUCT CHARACTERISTICS
• Good solubility
• Good flow properties
• Full fat content
• Rich creamy flavour
SUGGESTED USES
• Has a wide range of applications including reconstituted milk, fermented milkfoods, yoghurt, ice cream mixes and confectionery products.
• Is extensively used as an ingredient in bakery products, dry blends and snack foods.
• Has consistent and uniform composition, which is imperative in consumer packs and formulated products.
• Is an ideal milk source for any situation where a regular liquid milk supply or refrigeration is not available.
Full cream milk powder
Instant Full Cream Whole Milk Powder:

Instant Milk Powder
Product Description
-Obtained by Spray Drying Process, and officially controlled, pasteurized and homogenized.
-Appearance: Uniform
-Flavour & Taste: Slight creamy taste, free from other objectionable taste and flavor cream
Specifications
Chemical Contents
Items
Standard
Test Methods
Moisture
4% Max
GB/T 5413.8-1997
Vegetable Fat
26-28%
GB/T 5413.3-1997
Protein
25% Min
GB/T 5413.1-1997
Minerals
6.5% Max
GB/T 5413.7-1997
Titratable acidity
0.15% Max.(expressed as lactic acid)
GB/T 5413.28-1997
Burnt particles
A or B
GB/T 5413.30-1997
Insolubility Index
1.0 ml Max
GB/T 5413.29-1997
Microbiological Index
Total Plates Count
30,000 cfu/g Max
GB/T 4789.2-2003
Total Coliform
30 MPN/100g Max
GB/T 4789.3-2003
Mould & Yeast
50 cfu/g Max
GB/T 4789.15-2003
Salmonella
Nil
GB/T 4789.4-2003
Staphylococcus Aureus
Nil
GB/T 4789.10-2003
Aflatoxin
5.0μg/g Max
GB5009.24-2003
Antibiotics
Negative
GB4789.27-2003
Melamine
Negative