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Whole Milk Powder

Full cream milk powder is obtained in the process of two-step dehydration of liquid milk. The first stem is condensing the material and then drying in spray drying tower. It consists of mechanical spraying of condensed milk in a special tower where in contact with hot air dehydration of falling drops of milk takes place. Ready made powder is subject to cooling.

This milk is used in food industry for production of milk chocolate, ice-cream, souses, yogurt, cottage cheese, cheese and bakery industry.

Full cream milk powder is used also for producing reconstituted milk (adding such a quantity of water to obtain initial composition of the product).

Milk powder stored in a proper way and for not too long is not behind sterilized milk with regard to nutritive value.

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Sr.	Particular	Value / Specification
1	Name of Product	Whole Milk Powder
2	Important Product Charecteristics	Standard
2.1	Physical
	Colour	Light Creamy / Creamy
	Flavour	Pleasant & Clean
	Odour	Characteristic
2.2	Chemical
	Moisture % by mass	Max. 4.0
	Protein %	Min 26.0
	Insolubility Index (ml)	Max 1.25
	Milk Fat (% by mass)	Min. 26.0
	Scorched Particles	Disc B
	WPNI (Medium Heat)	1.5 - 5.99
	Titrable Acidity	Max 0.15
2.3	Microbiology
	Standard Plate Count (Per gm)	< 50000
	Coliforms (Per gm)	Absent
	E.Coli (Per gm)	Absent
	Staphylococcus aureus (Per gm, Coag. +ve)	Absent
	Salmonella (Per 25 gm)	Absent
	Listeria (Per 25 gm)	Absent
	Shigella (Per 25 gm)	Absent
3	Shelf life	One year from the date of manufacturing.
4	Ingredients & Packaging Material	Whole Milk
		Primary packing LDPE liner
		Secondary packing multi layer Kraft paper bags with inner lining of HDPE woven sack

5	Labeling Instruction	As per requirements of national / international regulatory authorities / customers

6	Storage	At ambient temperature
7	Transportation	At ambient temperature
8	Where it will be sold	To food processing industries.
9	Intended Use	As an ingredient in Food Processing Industries

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