Non Fat Dry Milk - Medium Heat


Description
Non Fat Dry Milk is obtained by pasteurizing, condensing and drying skim milk. The powder is a result of the removal of the fat and water from fresh Grade A Milk. It meets the standards of the American Dairy Products Institute and the U.S. Department of Agriculture as Extra Grade Medium Heat Nonfat Dry Milk.

Microbial Analysis
Standard Plate Count:.................. <30,000/g
Coliform:.................. < 10/g
Salmonella:.................. negative by test
Listeria:.................. negative by test
Coagulase-positive Staphylococci:...... negative by test
Typical Compositional Range
Protein:.................. 34%-37%
Lactose:.................. 49.5%-52.0%
Fat:.................. 0.6%-1.25%
Ash:.................. 8.2%-8.6
Moisture:.................. 3%-4%
WPN:.................. 1.51-5.99 mgs/gm
Other Characteristics
Scorched Particle Count:.................. 7.5-15.0mg
Solubility Index:.................. <1.2ml
Titratable Acidity:.................. < 0.15%
Color:.................. White to light cream/natural color
Flavor:.................. Clean, pleasing
Product Applications
Fluid milk fortification, frozen deserts, cheese, yogurt, dairy beverages, bakery products, custards, gravies, sauces, frozen foods, packaged dry mixes, processed meats, soups, infant formulas, snack foods and cosmetics.

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 12 to 18 months.

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