Whole Milk Powder 26% Fat is used in a wide range of applications inculding reconstituted milk, fermented

milk foods, yoghurt, ice cream mixes and confectionary products. It is also used as an ingredient in bakery

products, dry blends and snack foods.

 

Physical and Chemical Analysis:

 

Milk Fat:	26.0 - 29.5 % m/m
Protein:	23.5 - 26.0 % m/m (24.0 % m/m Typical)
Protein: SNF Basis:	34 % m/m Min
Moisture:	3.5 % m/m Max
Lactose:	40.0 % m/m Typical
Foreign Matter:	Absent /32.5g
Scorched Particles:	Disc B /32.5g Max
Insolubility Index:	1.0 ml Max
Ash:	6.0 % m/m Max
Titratable Acidity:	0.15 % m/v Max
Bulk Density:	0.55 g/ml Min, 100 Tap
Colour:	Light Cream
Flavour:	Sweet, free of undesirable odour
Texture:	Free flowing, free of lumps

 

Microbiological Analysis

 

Aerobic Plate Count:	10,000 cfu/g Max
Yeasts & Moulds:	50 cfu/g Max
Inhibitory Substances (Antibiotics):	<0.0025  IU/ml
Coliforms:	<1  cfu/g
E. coli:	<1  cfu/g
Coag. Pos. Staph:	<10  cfu/g
Bacillus Cereus:	<100  cfu/g
Salmonella:	Not Detected /375g
Listeria:	Not Detected /125g

 

Nutrional Information:

 

Nutrient	Average Quantity per 100g
Energy (kJ)	2,110
Protein (g)	24.4
Fat, total (g)	26.5
- saturated (g)	17.8
Carbohydrate (g)	41.8
- sugars (g)	41.8
Sodium (mg)	278

 

Storage Instructions and Shelf Life:

 

Milk powders is hygroscopic and can absorb odours.  Therefore this product should be stored at below 25C,

in an odour free environment and in a cool dry  area away from direct sunlight. While the bag  is intact and

the product kept under these conditions it has a shelf life of 24 months from date of manufacture.

 

Packaging Information:

 

Packed into multiwall kraft, with polyethylene gas barrier liner.

 

Pack Size:         25 kg 
Dimensions:      880mm H x 535mm W x 140mm D
Gross Weight:    25.4 kg
Container Load: (20ft) 16 tonne (40ft) 20 - 25 tonne