Full Cream Whole Milk Powder 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 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
Specifications are as follows:
CHEMICAL AND PHYSICAL
FAT CONTENT, 26%
MOISTURE CONTENT, % 3,0 MAX
MILK PROTEIN, % 24 MIN
LACTOSE, % 38 MIN
ACIDITY (AS LACTIC ACID), % 0,15 MAX
SOLUBILITY INDEX (AS RAW RESIDUE),M3 0,1 MAX
SCORCHED PARTICLES, N -15,0 MAX
ASH, % 7,0 MAX
MICROBIOLOGICAL
MESOFILOS AEROBES (10/4), % 1,0 MAX
MOULDS (10/3), % 1,0 MAX
TOTAL COLIFORMS, NMP/G 7,0 MAX
SPORES THERMOPHILES (10/3) 1,0 MAX
SALMONELLA IN 25G ABSENT
ANTIBIOTICS ABSENT
LISTERIA MONOCYTOGENES IN 25G ABSENT
SPECIFICATION:
Color &Shape
White powder
Flowing Character
Good
Taste
Soft and exquisite
Odor
Natural odor
Solubility
≥99.9%
Wettability
Full both hot and cold water
Moisture
≤5%
Fat
18-35%
Protein
1-2.5%
ADVANTAGE:
*Delicate, smooth and rich mouth feel; *To modify color of coffee by its excellent whitening powder; *To restrain bitterness of coffee and cover possible odd taste; *To add a smooth. Rich sense to coffee *Different oil base is available
