Full Cream Milk Powder

Full Cream Milk Powder is obtained in the process of two-step dehydration of liquid milk. The first step is condensing the material and then drying in a spray drying tower. It consists of mechanical spraying of condensed milk in a special tower where in contact with hot air dehydration of falling drops of milk takes place. Ready made powder is subject to cooling.


This milk is used in food industry for production of Milk Chocolate, Ice-cream, Sauces, Yogurt, Cottage Cheese, Cheese and Bakery Industry.


Full Cream Milk Powder is used also for producing reconstituted milk (adding such a quantity of water to obtain initial composition of the product).


Milk Powder stored in a proper way and for not too long is not behind sterilized milk with regard to nutritive value.

 

Product Name

FULL CREAM MILK POWDER

Taste, Smell, Color

Typical milk taste and smell, light cream color

Storage, Shelf Life Term

In dry and cool place, 12-month shelf life in original packing

Chemical Parameters

 

EU origin

Belarus, Ukraine origin

 

ADPI Extra

ADPI Standard

1st grade

Fat (%)

≥ 26.0

≥ 25.0

≥ 25.0

Protein (%)

≥ 25.0

≥ 25.0

≥ 26.0

Moisture (%)

≤ 4.0

≤ 5.0

≤ 4.0

Acidity (%)

≤ 0.15

≤ 0.17

≤ 0.19

Solubility (ml)

≤ 1.0

≤ 1.5

≤ 1.0

Purity (disc)

max. B

max. B

max. B

Microbiological Parameters

Total Plate Count/g

≤ 10000

≤ 50000

≤ 50000

Coliforms 0.1 /g

absent

absent

absent

E. coli 0.1 /g

absent

absent

absent

Salmonella 25/ g

absent

absent

absent

Antibiotics

absent

absent

absent

Packing

Four-layer paper bag with polythene inner bag, 25 kg net

Full Cream Milk Powder