Description
Full Cream Milk Powder
The most durable form of milk is powdered milk, which is produced from milk by removing almost all water. The moisture content is usually less than 5% in both drum- and spray-dried powdered milk. Freezing of milk can cause fat globule aggregation upon thawing, resulting in milky layers and butterfat lumps. These can be dispersed again by warming and stirring the milk. It can change the taste by destruction of milk-fat globule membranes, releasing oxidized flavors.
Full Cream Milk Powder, 25 KG (26% Fat)
Almost all the milk now consumed in Western countries is from the cow, and milk and milk products have become important articles of commerce. Other important sources of milk are the sheep and goat, which are especially important in southern Europe and the Mediterranean area; the water buffalo, which is widely domesticated in Asia; and the camel, which is important in the Middle East and North Africa.
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.
Chemical Specifications
| Protein | > 24% |
| Moisture | < 5% |
| Fat | > 26% |
| Lactose | approx. 38% |
| Ash | < 6,5% |
Physical Specifications
| Scorched Particles | Disc A / B |
| Antibiotics | Absent |
| Colour | White to creamy white |
| Odour & Taste | Slightly sweet |
Microbiological Specifications
| Standard Plate Count | < 10.000 CFU per g |
| Coliform | < 10 CFU per g |
| Yeast & Moulds | < 50 CFU per g |
| Coag. Positive Staph. | < 10 CFU per g |
| E-Coli | Absent |
| Salmonella | Absent |
Packaging Specifications
| Origin | EU |
| Packaging | 25 kg net weight multi walled kraft paper bag with polyethylene liner |
| Storage | cool, dry, clean, fresh environment < 25ºC or humidity < 65% |
| Shelf-life | 12 months |
Storage Instructions and Shelf Life: Milk powders have a tendency to absorb odours. Therefore this product is stored in an odour free environment and a cool dry area away from direct sunlight in order to maintain its functional properties. While the bag is intact and the product kept under these conditions it has a shelf life of 728 days from date of manufacture.
Certifications & Registrations: MPI & HACCP Approved, Halal Certified, Codex Compliance, EU
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