Interfood Ingredients 26% Full Cream Milk Powder (Regular, Protein Standardized)

26% Full Cream Milk Powder (Regular, Protein Standardized) is a soluble powder made by concentration and spray drying of pasteurized and protein standardized whole milk.

Ingredient Name: Milk Powder

Physical Form: Powder, Solid

Features: Protein Enrichment, Spray Dried

Technical Data Sheet

Enhanced TDS

Knowde-enriched technical product data sheet

Identification & Functionality

Ingredient Name: Milk Powder
Ingredient Origin: Dairy Origin
Technologies: Food Ingredients
Product Families: Food Ingredients — Whole Foods, Extracts & Premixes
Dairy Products

Features & Benefits

Food Ingredients Features: Protein Enrichment,
Spray Dried

Applications & Uses

Markets: Food & Nutrition
Applications: Food & Nutrition — Food
Bakery,
Confectionery
Food & Nutrition Applications: Confectionery Products

Properties

Physical Form

Flavor

Authentic, sweet pleasant flavour

Taste

Authentic, sweet pleasant flavour

Chemical Properties


	Value	Units	Test Method / Conditions
Fat	min. 26.0	%	-
Protein (N x 6.38)ìas isì	min. 23.5	%	-
Lactose (by calculation)	37.5	-	-
Ash	max. 6.5	%	-
Moisture	max. 4	%	-
Titratable acidity	max. 0.17	%	-

Physical Properties


	Value	Units	Test Method / Conditions
Insolubility	max. 1.5	ml	-
Scorched particles (ADPI)	max. B	-	-

Microbiological Values


	Value	Units	Test Method / Conditions
Standard Plate Count	max. 30	g	-
Yeast & Moulds	max. 100	g	-
Coliforms	max. 10	g	-
Coag. Positive Staph.	max. 10	g	-
E-Coli	negative	-	-
Salmonella	negative / 125	g	-

Nutritional Information


	Value	Units	Test Method / Conditions
Energy	2050	KJ/100g	-

Packaging & Availability

Packaging

Bag: moreply with innerliner	25 kg
Semi bulk: big bag	500 / 900 kg
Bulk: truck / silo	20 – 22 mt

Storage & Handling

Storage & Shelflife

Relative Humidity	65 % max.
Temperature	25 °C max
Shelflife	12 months	6 months min