タイトルまたは説明
Whole Milk
Powder is a dried milk powder produced by
evaporating moisture content in milk which leaves fine particles of
milk solids. Milk products are quite perishable. We preserve milk
powder by removing moisture to the greatest extent possible, which
inhibits microbial growth. Shelf life of milk powder compared to
milk, due to negligible moisture content, is longer. Moreover, milk
has an *0 to *0 percent of moisture content. By evaporating the
moisture content in milk we reduce bulk and create ease of
transportation.
Milk prodcts are used as important manufacturing ingredients in
various product groups, like as bakery & confectionery, ice
creams, desserts and dietary supplements. Growing requirements
for convenience is one of the major driving factors for the whole
milk powder market.
WHOLE MILK POWDER *6%
FAT MIN.
PRODUCT
SPECIFICATION
Whole Milk Powder *6% Fat is made by spray drying pasteurized
cows milk. It is a soluble powder with a minimum of *6.0% milk
fat and a sweet desirable flavor. It is used in a wide range of
applications.
Applications:
It is typically used for its functional and nutritional
properties in food and beverage formulations. It is used in
further manufacture and can be used as a replacement for liquid
whole milk. It is used as an ingredient in bakery products,
dry blends and snack foods. Suggested uses include: nutritional
beverages, ice creams, confectionery, yoghurts, reconstitution of
milk, canning operations.
Ingredients:
Pasteurized cows milk
Packaging Information:
Packed into nitrogen or carbon dioxide flushed multiwall kraft
bags with polyethylene gas barrier liner.
Pack Size: *5 kg
Dimensions: **0mm H x **5mm W x
**0mm D
Gross Weight: *5.4 kg
Bags per layer: 8
Layers per pallet: 8
Total Bags: *4
Container Load: (*0ft) *5
tons
Storage Instructions and Shelf
Life:
Milk powders have a tendency to absorb odors. Therefore
this product is stored in an odor 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 **8 days from
date of manufacture.
Coding:
Bags are coded with factory registration number, cypher number,
unit number (plant, line, pallet), date of manufacture and expiry
date (**8 days)
Allergen Status:
Contains Milk and Milk Products. Produced on the same lines as
products containing soy.
Certifications & Registrations:
MPI & HACCP Approved, Halal Certified,
Codex Compliance, EU Certification on request
Chemical & Physical
Properties:
Analysis
Value/Unit
Milk Fat:
*6.0 - *9.5 % m/m
Protein:
*3.5 - *6.0 % m/m
(*4.0 % m/m Typical)
Protein:SNF Basis:
*4 % m/m Min
Moisture:
3.5 % m/m Max
Lactose:
*0.0 % m/m Typical
Foreign Matter:
Absent
/*2.5g
Scorched
Particles:
Disc B /*2.5g
Max
Insolubility Index:
1.0 ml Max
Ash:
6.0 % m/m Max
Titratable Acidity:
0.*5 % m/v Max
Bulk Density:
0.*5 g/ml Min,
**0 Tap
Colour:
Light Cream
Flavour:
Sweet, free of undesirable odor
Texture:
Free flowing, free of lumps
Microbiological Analysis:
Aerobic Plate Count
*0,**0
cfu/g Max
Yeasts & Moulds
*0
cfu/g Max
Inhibitory Substances (Antibiotics)
<0.***5
IU/ml
Coliforms
<1
cfu/g
E. coli
<1
cfu/g
Coag. Pos. Staph
<*0
cfu/g
Bacillus Cereus
<**0
cfu/g
Salmonella
Not Detected
/**5g
Listeria
Not
Detected
/**5g
Nutritional Information:
Nutrient
Average Quantity
per **0g
Energy (kJ)
2,**0
Protein (g)
*4.4
Fat, total (g)
*6.5
- saturated (g)
*7.8
Carbohydrate (g)
*1.8
- sugars (g)
*1.8
Sodium (mg)
**8
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