Full cream

Creamy white,make for yogurt,Milk Powder,Full Cream Milk Powder,instant milk powder

Specification                                            

Fat :≥26%

Protein : ≥23.5%

Moisture:  ≤5.0%

Solubility:   ≥99.0%

Acidity, (°T):  ≤18.0

Nitrate, (mg/kg):  ≤100

Nitrite,(mg/kg) :  ≤2

Coliform(MPN/100g):  ≤90

Total  Plate Count(cfu/g):  ≤50000

SPECIFICATION FOR  SKIMMED MILK POWDER

Chemical/ Physical Analysis : Limits

Moisture % max 3.20% – 4.00%

Fat % max 2.25%

Protein % 34.00% – 35.75%

Ash % 7.90 – 8.02

Acidity (%L.A) 1.08 – 1.50

Taste and Smell Pleasant and clean

Insolubility Index 0.10 – 0.15 ml

Bulk Density 0.48 – 0.50

Scorched particles A-B Grade

Standard Plate count per gram 7000 – 9000 per gm.

Total Coliforms per 0.1 gram Nil per 0.1 gm

E.coli per gram Nil

Salmonella/ Shigella per 25 grams Nil

Appearance : Entirely free from lumps with a sweet and desirable flavour.(White creamy colour).