Skim Milk Powder

SKIMMED MILK POWDER MEDIUM HEAT

SPECIFICATIONS

Process

Spray

Product description

Skimmed milk powder, MH

Aspect

Uniform powder, free from lumps, with good solubility

Colour

Pale cream

Smell and flavor

Pleasant, clean, similar to fluid milk

Allergens

Contains milk

 

 

 

 

 

 

PHYSICAL-CHEMICAL

LIMITS

METHOD OF REFERENCE

Milkfat (g/100g)

Max. 1.25

FIL 9C:1987

Protein (g/100g)

Min. 32.8

ISO 8968-2 IDF 20-2: 2001

Moisture (g/100g)

Max. 4.0

FIL 26A:1983

Minerals (g/100g)

Typical value 8.2

AOAC 1997 930.30

Lactose (g/100g)

Theoretical value 54.0

By difference

Proteins: NFS (g/100g)

Min. 34.0

By calculation

Titratable Acidity (g lactic acid/100g)

Max. 1.5

FIL 86:1981

Insolubility Index (ml)

Max. 1.0

FIL-IDF 129A:1988

Scorched particles (Disc)

Max. B

ADPI Bulletin 916

WPNI (mg/g)

1.51 < wpni < 5.99

ADPI Bulletin 916

MICROBIOLOGICAL

Aerobic Plate Count (cfu/g)

Max. 10,000

FIL 100A:1987

Coliforms 30ºC (cfu/g)

Max. 2

FIL 73B:1998

E. Coli (/g)

Absence

APHA 17ed.2004

Staphylococcus coagulasa positive (/g)

Absence

FIL 60B:1990

Yeast & Moulds (cfu/g)

Max. 50

ISO 6611 IDF 94

Salmonella spp (/25 g)

Absence

APHA 2004 ISO 6785 IDF 93

Inhibitory substances

Negative

Delvotest®

 

 

 

Storage conditions

Store in a cool and dry place

 

Origin:       United States

SKIM MILK POWDER SPECIFICATION

Skim Cream Milk Powder is manufactured from fresh, high quality milk which is pasteurised, concentrated and then dried through a Spray drying process.

Product Description This product is a low fat medium heat powder suitable for general use.

APPLICATIONS Where milk fat and solids are required. Hot drinks – coffee & tea, ice cream, yogurt, milk drinks, confectionery, condense milk, chocolate and others.

Typical Specification  

           Chemical Analysis 

Milk Fat (m/m)                              1.25% Maximum                 BFI 2300.1.3.02 

Moisture (m/m)                              4.0% Maximum                 BFI 2300.1.3.02 

Protein (m/m) (in MSNF)            34.4% Minimum                   BFI 2300.1.3.02 

Scorched particles                      Disc “A” 25gms Minimum    BFI 2300.4.5.09 

Bulk Density (g/mL)                    0.44 – 0.50                          BFI 2300.4.3.00 

Insolubility index                         0.5 ml Maximum                  BFI 2300.4.4.01 

UDWPNI (mg/g)                         1.51 – 5.99                          WHPN011299 

Phosphatase (µg/mL)                < 2.0                                     PHOTO61108 

Inhibitory substances (µg/mL)   < 0.003                                 BFI 0211.2.2.00 

Antibiotics (µg/mL)                       Negative                            BFI 0211.2.2.00 

Titratable acidity %                      0.15 Maximum                   BFI 0211.2.1.01 

Wetability (secs@25ºC)              45 Maximum                      BFI 2300.4.6.00 

*Nitrates (mg/Kg)                        < 10.0                                 NITRO30806 

*Nitrites (mg/Kg)                         < 2.0                                   NITRO40806

Microbiological Analysis   

Coliforms (in 0.1g)                        Not detected                     BFI 1766.2.3.03

E.Coli  (in 0.1g)                            Not detected                     CEFD010505 

T.P.C. (cfu/g)                               < 10,000                            BFI 1766.2.1.02 

Yeast & Mould (cfu/g)                  50 Maximum                    BFI 1766.2.2.01 

Coagulative Positive Staph (in 1g)  Not detected                BFI 0211.3.1.00

Staph Enterotoxin (in 1 g)               Not detected                SEFL020604 

Salmonella (in 375 g)                      Not detected                SMFD020505 E. 

sakazakii (in 375g)                          Not detected                ESAK030506   

Organoleptic Evaluation   

Flavour and odour                           Good                           BFI 2300.4.2.00 

Appearance and colour                   Normal                        BFI 2300.4.2.00 

Allergens   

Contains milk and milk products.      

Packaging             

Style                 Sack Paper printed label             

Material            Paper       

Net Content  25 kg 

Origin: Holland

Storage Conditions: To be stored in a cool, clean dry environment.

Shelf Life: 24 Months

 

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