Bart-Ex Sp. z o.o. Full Cream Milk Powder 26/20 Milk Fat

Bart-Ex Sp. z o.o. Full Cream Milk Powder 26/20 Milk Fat with reduced protein content of milk fat and composition of milk-whey protein with physical - chemical parameters adapted to individual customer requirements.

Ingredient Name: Milk Powder

Physical Form: Powder, Solid

Enhanced TDS

Knowde-enriched technical product data sheet

Identification & Functionality

Ingredient Name
Ingredient Origin
Structure Type
Typical Milk Powder
Ingredients
Milk Powder
Technologies
Product Families

Features & Benefits

Features & Benefits
  • A perfect alternative to traditional full milk powder.
  • Extensive use throughout the food industry.

Applications & Uses

Markets
Applications
Food & Nutrition Applications
Applications

Mainly chocolate industry, the production of ice-cream , confectionery industry and other food industry .

Properties

Physical Form
Flavor odor
Typical of milk powder without other smell.
Typical Properties
ValueUnitsTest Method / Conditions
Fatmax. 26%
Moisture Contentmax. 4.0 %
Protein Dry Mattermin. 20.0 %
Mechanical Impuritiesdisc A max. B
Acidity in Occupational Safety and Healthmax. 7.5--
Lactosemax. 46.0%
Temperaturemax.. 25ºC-
Relative Humiditymax. 75%-
Microbiological Values
ValueUnitsTest Method / Conditions
AntibioticsNegative--
ColliformsNegative/10g-
Staphylococcus AureusNegative/10g-
SalmonellaNegative/25g-
Listeria MonocytogenesNegative/25g-
Total Plate Countmax. 50,000/g

Packaging & Availability

Packaging Type
Packaging & Availability

Bag : 25 kg, multiply bags with polyethylene lining.
Bulk : big bag 1,000 kg.
 

Storage & Handling

Shelf Life
12 months