Milk Powder & Dairy Mix

Full Cream Milk Powder

TYPICAL ANALYSIS

1) GENERAL : The Material is made by spray drying
fresh Pasteurized Whole Milk Powder.

2) PHYSICAL : Light Creamy in Colour & Free from
Lumps Pleasant & Clean.


3) CHEMICALVALUELIMIT VALUE

3.1. Moisture (By Mass): 2.8%4% MAX
3.2. Milk Fat (By Mass): 27%26% MIN
3.3 Protein: 26.0%Not Specified
3.3. Ash (By Mass) D/B: 6.5%7.3% MAX
3.4. Titraatable Acidity in ml of N/10 NAOH : 0.901.2% MAX
3.5. Insolubility Index: 0.15 ml2 ml MAX
3.6. Scorched Particle:Disc B Disc B
3.7. Total Solids:97.2% 96%MIN
3.8. Vitamin A (per100 gm):9056.48 IU5000-10000 I.U. Per 100 grams
3.9 Vitamin D (Per 100 gm)856.43 IU500-1000 I.U. Per 100 grams

MICROBIOLOGICAL

4.1. Standard Plate Count. / gm:/ gm MAX
4.2. Coliform Count cfu/ 0.1 gm:Nil Nil
4.3. Neutralizer :NegativeNegative
4.4. Antibiotics:NegativeNegative