Instant Whole Powdered Milk
Description
It is the product resulted from the dehydration of standardised milk by means of suitable technological processes.
Sensorial Characteristics
White yellowish powder, characteristic smell and flavor, without foreign substances.
PhysicoChemical Characteristics
Humidity: Maximum 3.5%
Fat: Minimum 26%
Measurable acidity: Maximum 18.0 ml
Insolubility index: Maximum 1 ml
Toasting particles: Maximum Disco "B"
Proteins: Minimum 25%
Humectability: Maximum 60''
Dispersity index: Minimum 85''
Microbiological Characteristics
Aerobic mesophylic: n=5 c=2 m=5000 M=10000
Coliforms at 30ºC/g: n=5 c=2 m=10 M=100
Coliforms at 45ºC/g: n=5 c=2 m<3 M=10
Staphylococcus aureus/g: n=5 c=1 m=10 M=100
Salmonella spp/25 g: n=10 c=0 m=0
| Presentation | Shell Life | Storage | Packaging |
| Bag x 25 kg. | 360 days | * Less than 30º C | 1 Bag Container=20' = 10 pallets Container=40' = 20 pallets Truck = 26 pallets |
* Keep in a fresh, dry and without smells place
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:: Instant Whole Powdered Milk
:: All Milks
:: All Industrial Products
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