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| Whole Milk Powder is produced from fresh standardised wholemilk of the finest quality from which only the water has been removed. Whole Milk Powder is free flowing, cream in colour with a clean flavour.Whole Milk Powder can be used in any application where total milk solids are required. It can be used for reconstitution into fluid milk or as an ingredient in confectionery, bakery and ice cream manufacture. | ||
| Typical Chemical and Physical Analysis | ||
| Moisture | 3.0% max | AS2300.1.1 1988 |
| Milkfat | 26.0 - 27.9% | AS2300.1.3 1988 |
| Protein | Codex min | AS2300.1.2 1991 |
| Titratable acidity | 0.15 % max | ADPI 916 1990 |
| Scorched particles | Disc B / 32.5g max | AS2300.4.5 1994 |
| Insolubility Index | 0.5 ml max | AS2300.4.4 1994 |
| Bulk Density | 0.56 - 0.66 g/ml typ | AS2300.4.3 1994 |
| Flavour & Odour | Good | AS2300.4.2 1994 |
| Appearance & colour | Normal | AS2300.4.2 1994 |
| Phosphatase | <2 ug p'n-phen/ml | AS2300.1.10 1988 |
| Inhibitory substances | < 0.003 ug/ml | AS1766.3.11 1991 |
| Typical Microbiological Analysis | ||
| Standard Plate Count | 10,000 / g max | AS1766.2.1 1991 |
| Coliforms | ND /0.1g | AS1766.2.3 1992 |
| Yeasts & Moulds | 50 / g max | AS1766.2.2 1994 |
| Coag. +ve Staphylococci | ND/g | AS1766.2.4 1994 |
| Salmonella | ND/375g | PSL 1 |
| Packaging | ||
| Whole Milk Powder is available in 25 kg printed bag. | ||
| Storage and Handling | ||
| The product should be stored in a cool dry area away from sources of heat and odours. Prolonged exposure to light should be avoided. If partially used bags of product are stored, care should be taken to seal the polythene liner in order to prevent uptake of moisture which could give rise to caking or lump formations in the product | ||
