Food
Instant full cream milk powder
We produce a range of milk powders including skim milk powder according to customers' specific requirements. This facility uses the latest technology. Almost all the milk powder manufactured at the site is sold on the international market
| Packing: | Multiply 25 kg paper bags with poly inner liner |
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| Origin: | European |
| Conditioning: | CIF "port of destination" of FOB |
| Quantity: | About 25 mt per 40' container/about 16-18 mt per 20' container |
| Remark: | Goods are fit for human consumption, in accordance with E.U. hygiene regulations 852 + 3/2004. |
Specification on full cream milk powder
| Specification: | Vitamins D3 (Cholecalciferol) 500 I.U.
Spay dried/ADPI extra grade quality Instant type - Vitamins A & D3 added |
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| Chemical Characteristics: | Butterfat: 28.1% min
Moisture: 3.0% max Protein (KJN*6.38): 24.0% min Lactose: 34.0% min Minerals/Ashes: 7.0% max Lecithin: 0.2% max |
| Microbiological Characteristics: | Totale Plate Count: 10.000/g max
Salmonella: negative/25g Enterobacteriae: 10/g max Moulds: 100/g max Yeasts: 100/g max Staphylococcus Aureus: 10/g max |
| Physical Characteristics: | PH: min 6.1 - max 6.8 in 10% soulution
Scorched Particles: Disc A (7.5 mg), ADPI Wettability: 25°C max 30 sec. Bulk density: max 0.52 g/cm3 Contaminations: Antibiotics negative |
| Product Information: | Appearance free flowing, free of lumps other than those which break up under slight pressure.
Taste & flavour creamy milky with no off-flavors. Colour white to creamy white.
GMO not present/not applicable |
| Nutritional Value (per 100 g) | Energy (kJ) 2106
Energy (kcal) 504 Vitamins A (Retinol) 2100 I.U. min |
Specification on skimmed milk powder
Milk powder is of homogeneous texture without lumps. It shall be of white to creamy colour; other inappropriate colours shall not be found. Taste and flavor of the product shall be sweet and creamy, no unpleasant tastes and flavors are allowed.
Quality shall meet the DSTU (State Standard) 4273:2003 and following specifications:
| Moisture: | max 4% |
|---|---|
| Fat: | max 1.5% (max 25% - whole milk) |
| Lactose: | min 50% |
| Protein: | min 32% (26.0% - whole milk) |
| Carbohydrates: | 50% (37.5% - whole milk) |
| Moisture: | max 4% |
| Energy value: | 341.5 (479.0 - whole milk) ckal/100g |
| Corched Particles: | Disc B |
| Titrable Acidity: | max °T-20 |
| Whey Protein nitrogen: | 1.51 - 599 mg/g |
| Ash: | No more 8.8% |
| Solublity Index: | 0.2 ml on cm3 sediment |
| Total Plate Count: | max 50,000/g |
| Salmonella: | absent in 25g |
| Coliform: | absent in 0.1g |
| Antibiotics: | absent (by Delvotest) |
| Chloramfenicol: | absent, ELIS method |
| Radioactivity: | max 50 Bq/kg |
| Shel life: | 8 month from the date of production |
| Packing: | Bags 25kg Four lines paper bags in one line of polyethylene. |
| Storage Conditions: | To be from 0°C to 10°C and humidity not high 85%. |