Whole Milk Powder


Description
Dry Whole Milk is obtained by the removal of water from pasteurized milk, which also may have been homogenized.

Microbial Analysis
Standard Plate Count:.................. <10,000/g
Coliform:.................. < 10/g
Salmonella:.................. negative by test
Listeria:.................. negative by test
Coagulase-positive Staphylococci:...... negative by test
Typical Compositional Range
Protein:.................. 24.5%-27.0%
Lactose:.................. 36.0%-38.5%
Fat:.................. 26.0%-28.5%
Ash:.................. 5.5%-6.5%
Moisture:.................. 2.0%-4.5%
Other Characteristics
Scorched Particle Count:.................. 7.5-15.0mg
Titratable Acidity:.................. 0.15%
Color:.................. white to light cream/natural color
Flavor:.................. Clean, pleasing
Product Applications
Confectionery, bakery products, packaged dry mixes, dairy products, soups, sauces, frozen foods, beverage use, breads and fillings.

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.