Valley Milk Valley Milk Dairy Blend

Valley Milk Valley Milk Dairy Blend is made through the spray ball method of drying fresh skimmed, pasteurized cow’s milk. All milk that is processed in our facility is collected from our dedicated multigenerational, family owned dairy farms. All of the milk originates from the United States in California’s San Joaquin Valley. Our low heat dairy blend powder has a shelf life of two years from the production date.

Ingredient Name: Milk Powder

Physical Form: Powder, Solid

Labeling Claims: Additive-free, Aflatoxin-free, Gluten-free, Halal, Kosher, Melamine-free, Natural, Non-GMO, Not Listed In California Proposition 65, Pesticide-free

Certifications & Compliance: Halal, Kosher, Level 3 SQF Certified

Features: Spray Dried

Technical Data Sheet

Enhanced TDS

Knowde-enriched technical product data sheet

Identification & Functionality

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

Features & Benefits

Labeling Claims: Additive-free,
Aflatoxin-free,
Gluten-free,
Halal,
Kosher,
Melamine-free,
Natural,
Non-GMO,
Not Listed In California Proposition 65,
Pesticide-free
Food Ingredients Features: Spray Dried

Applications & Uses

Markets: Food & Nutrition
Applications: Food & Nutrition — Food
Dairy,
Desserts & Fruit Preparations
Food & Nutrition Applications: Dried Milk Products

Properties

Physical Form

Flavor

Free from objectionable flavors

Appearance

No notable defect in color or particle

Physical Properties


	Value	Units	Test Method / Conditions
Protein (As is)	31 - 32.5	%m/m	AOAC 991.2
Moisture	max. 4.5	%m/m	AOAC 927.05
Fat	max. 1.5	%m/m	AOAC 989.05
Titratable Acidity	max. 0.15	%m/v	ADPI/Std. M. 17th ed.
WPNI	min. 6	mg/g	ADPI/Std. M. 17th ed.
Solubility Index	max. 1.20	mL	ADPI/Std. M. 17th ed.
Foreign Matter	Not Detected	/25g	-
Scorched Particles	max. B pad (15.0)	mg/25g	ADPI BUL. 916

Chemical Properties


	Value	Units	Test Method / Conditions
Antibiotics	Negative	Charm S/L	Charm SL3
Aflatoxin M1	max. 0.50	μg/L	Charm

Microbiological Values


	Value	Units	Test Method / Conditions
Aerobic Plate Count	max. 10000	cfu/g	AOAC 990.12
Yeast & Mold	max. 50	cfu/g	BAM Ch 18
Coliforms	max. 10	cfu/g	AOAC 991.14
Escherichia coli	max. 3	MPN/g	BAM Ch 4
Coagulase-Positive Staphylococci	Negative	cfu/g	AOAC 2003.08
Salmonella	Absent	/375g	AOAC-RI 121501
Listeria	Negative	/25g	AOAC-RI 061702
Enterobacteriaceae	max. 10	cfu/g	AOAC

Regulatory & Compliance

Certifications & Compliance: Halal,
Kosher,
Level 3 SQF Certified

Packaging & Availability

Packaging Type: Bags,
Totes (IBC)
Packaging: Product may be packaged in either heat sealed poly-lined multiwall kraft paper bags or packaged into poly lined totes without the use of staples or metal fasters.

Storage & Handling

Storage and Handling: It is recommended that product is stored at 80°F or less, with relative humidity of 65% or less, and in an odor-free environment. Stocks should be used in rotation preferably within 24 months of manufacture or as dictated by the expiration date labeled on the product.