Skim Milk Powder
Skim Milk Powder is obtained by removing water from pasteurized skim milk. It contains 5% or less moisture (by weight) and 1.5% or less milkfat (by weight) and a minimum milk protein content of 34%. Skim Milk Powder is classified for use as an ingredient according to the heat treatment used in their manufacture
Description
Chemical Results: | Results: |
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Moisture (%) | 3.9 |
Milk Fat ((%) | 1.25 |
Ash (%) | 7.0 |
Protein (dry basis %) | 34.0 |
Lactose (%) | 55.2 |
UDWPN (mg/g) | 2.4 |
Insolubility Index (mL) | 0.1 |
Acidity (%) | 0.10 |
Bulk Density (g/mL) | 0.685 |
Scorched Particles | Standard A |
pH (50 g/l water at 20 Degrees C) | 6.59 |
Micro Results: | Results: |
Antibiotics | Negative |
Phosphatase (ug/ml) | < 6 |
Salmonella (per 375 g) | Not Detected |
Coliforms (per 0.1g @ 30 Degrees C) | Absent |
Standard Plate Count | < 5,000 |
Moulds (per g) | < 10 |
Yeast (per g) | < 10 |
Thermophilic Bacteria (per g) | 150 |
Thermophilic Spores (per g) | < 10 |
Mesophilic Spores (per g) | 60 |
Thermoduric Bacteria (per g) | 250 |
Additional information
Quality | Premium |
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