| Customization: | Available |
|---|---|
| Packaging Material: | Plastic |
| Storage Method: | Normal |
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The whole milk powder is produced with pure milk, which basically maintains the original nutrients in the milk, the protein is not less than 24%, the fat is not less than 26%, and the lactose is not less than 37%. It takes about 8-9 kilograms of milk to produce 1 kilogram of whole milk powder. When it is eaten, it needs 8 times of warm water for each milk powder. Full fat is higher than low fat and skim.
Whole milk powder is made from fresh milk by disinfection, dehydration and spray drying. Due to the spray drying treatment, the protein clot is small and soft, easy to digest compared with fresh milk, and has been sterilized and disinfected, suitable for infants.
Skim milk powder is made by removing fresh milk and then drying it. The fat can be reduced to about 1%, and the other changes are not big. Skim milk powder is milky white or light yellow, with mild frankincense and sweetness, no metamorphosis, odor and odor, powdery.
Skim milk powder is easy to store because it has less fat content, and is less prone to oxidation. It is the best raw material for making biscuits, cakes, ice cream and other foods.
Skim milk powder refers to the separation of fat from milk into the product during the processing of fresh milk into milk powder.
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Item
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Standard
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Analysis Result
|
|
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Bulk Density(g/100ml)
|
450-550
|
500
|
|
|
Dextrose Equivalent
|
20-26
|
24
|
|
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Moisture
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6.0% max
|
5.6
|
|
|
pH
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4.5-6.5
|
6
|
|
|
Ash
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0.6% max
|
0.1
|
|
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Solubility
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≥98%
|
Pass
|
|
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Total plate count
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≤3000/g
|
100
|
|
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Coliform
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≤30/100g
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<30
|
|
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Salmonella
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Negative
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No Detected
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