Description

WHOLE MILK POWDER SPECIFICATION

Chemical Results:              Results:
Moisture (%)                      3.9
Milk Fat ((%)                      *6
Ash (%)                             7.0
Protein (dry basis %)         **0
Lactose (%)                      *5.2
UDWPN (mg/g)                 2.4
Insolubility Index (mL)      1.0
Acidity (%)                        0.*0
Bulk Density (g/mL)          0.**5
Scorched Particles Standard A
pH (*0 g/l water at *0 Degrees C) 6.*9
Micro Results:                    Results:
Antibiotics                           Negative
Phosphatase (ug/ml)           < 6
Salmonella (per **5 g)         Not Detected
Coliforms (per *@********************t
Standard Plate Count                      < 5,**0
Moulds (per g)                                 < *0
Yeast (per g)                                   < *0
Thermophilic Bacteria (per g)            **0
Thermophilic Spores (per g)              < *0
Mesophilic Spores (per g)                    *0
Thermoduric Bacteria (per g)                **0

FULL CREAM MILK POWDER
PHYSICAL AND CHEMICAL SPECIFICATIONS:
 
    · Moisture; 2.5% max
    · Lactose; *6.0% min
    · Fat; *6.0% min
    · Protein; *4.0% min
    · Ash; 7.0% max
    · Solubility Index; 1.0 max
    · Titratable Acidity; 0.*5 max
    · Color; Cream/White
    · Flavor; Pleasant
 
 
MICROBIOLOGICAL SPECIFICATIONS:
 
Standard Plate Count; ****0 cfu/g max
Coliforms; *0 cfu/g max
Staphylococcus; *0 cfu/g max
Salmonella; Negative
E. Coli; *0 cfu/g max
S. Aureus; *0 cfu/g max
Yeast & Moulds; **0 cfu/g max
Sediment Disc; (/*5g)Disc 2 max
 
SKIMMED MILK POWDER
Physical & Chemical Specifications:
 
    • Protein *4.0% min
    • Lactose *2.0% max
    • Fat 1.*5% max
    • Ash 8.6% max
    • Moisture 4.0% max (non-instant)
    • and 4.5% max (instant)