Buttermilk Powder


Description
Dry Buttermilk Product is obtained by drying liquid buttermilk that was derived from the churning of butter and pasteurized prior to condensing. Buttermilk powder is the result of removing fat solids and water from sweet cream and contains lactose, milk protein and milk minerals.

Microbial Analysis
Standard Plate Count:.................. < 50,000/g
Coliform:.................. < 10/g
Salmonella:.................. negative by test
Listeria:.................. negative by test
Coagulase-positive Staphylococci:...... negative by test
Typical Compositional Range
Protein:.................. < 30%
Lactose:.................. 48%-55%
Fat:.................. 4.5%-10.0%
Ash:.................. 8.6%-9.2%
Moisture:.................. 3%-4%
Other Characteristics
Scorched Particle Count:.................. 7.5-15.0 mg
Solubility Index:.................. < 1.25ml - spray process
.................. < 15ml - roller process
Titratable Acidity:.................. < 0.15%
Color:.................. Uniform cream to light brown
Flavor:.................. Clean, pleasing
Product Applications
Bakery products, prepared dry mixes, frozen desserts, beverages, frozen foods, dairy products, salad dressings and snack foods.

Storage & Shipping
Product should be stored and shipped in a cool, dry environment with temperatures below 80F and relative humidities below 65%. Stocks should be rotated and utilized within 6 to 9 months.

Packaging
Multiwall bags with polyethylene inner liner or other approved closed container.