Full Cream Whole Milk Powder

Fat filed milk powders (FFMP) are produced by blending palm or coconut vegetable fat with high quality skimmed milk powder. FFMP is used to replace Full cream milk powder (FCMP) while being more economical. It can be optionally made instant, enriched with vitamins and minerals, tailored to customer specifications

Moisture : 2.5% max
Lactose : 36.0% min
Fat : 26.0% min
Protein; 24.0% min
Ash: 7.0% max
Solubility Index: 1.0 max
Titratable Acidity: 0.15 max
Colour: Cream/White
Flavour: Pleasant
Standard Plate Count: 50000 cfu/g max
Coliforms: 10 cfu/g max
Staphylococcus: 10 cfu/g max
Salmonella : Negative
E. Coli : 10 cfu/g max
S. Aureus: 10 cfu/g max
Yeast & Moulds: 250 cfu/g max
Sediment Disc: (/25g)Disc 2 max



Specifications are as follows:
CHEMICAL AND PHYSICAL
FAT CONTENT, 26%
MOISTURE CONTENT, % 3,0 MAX
MILK PROTEIN, % 24 MIN
LACTOSE, % 38 MIN
ACIDITY (AS LACTIC ACID), % 0,15 MAX
SOLUBILITY INDEX (AS RAW RESIDUE),M3 0,1 MAX
SCORCHED PARTICLES, N -15,0 MAX
ASH, % 7,0 MAX


MICROBIOLOGICAL
MESOFILOS AEROBES (10/4), % 1,0 MAX
MOULDS (10/3), % 1,0 MAX
TOTAL COLIFORMS, NMP/G 7,0 MAX
SPORES THERMOPHILES (10/3) 1,0 MAX
SALMONELLA IN 25G ABSENT
ANTIBIOTICS ABSENT
LISTERIA MONOCYTOGENES IN 25G ABSENT
SPECIFICATION:


Color &ShapeWhite powder
Flowing CharacterGood
TasteSoft and exquisite
OdorNatural odor
Solubilitya Y99.9%
WettabilityFull both hot and cold water
Moisturea 5%
Fat18-35%
Protein1-2.5%

ADVANTAGE:

*Delicate, smooth and rich mouthfeel;
*To modify the color of coffee by its excellent whitening powder;
*To restrain bitterness of coffee and cover possible odd taste;
*To add a smooth. Rich sense to coffee
*Different oil base is available