Whole Milk Powders

 

Full Cream Milk Powder, 26% Fat (FCMP 26% Regular ADPI Extra Grade) is produced by spray drying fresh pasteurised cow milk to remove water and fat. It has good solubility, good flow process and a rich creamy flavor. Full Cream Milk Powder is in compliance with the standards and regulations for food safety in the country of origin and Codex Alimentarius.

Applications of the product

Full Cream Milk Powder is suitable for a wide range of applications, including dairy products, bakery and confectionery products, dry blends, nutritional supplements and snack foods. Continental Food’s Full Cream Milk Powder is suitable as a substitute for liquid milk and cream. It can be used in preparation of dry mixes, confectionery products, bakery products, athletic foods, infant formulas and animal food.

Chemical Specifications

Protein

> 24%

Moisture

< 5%

Fat

> 26%

Lactose

approx. 38%

Ash

< 6,5%

 

Physical Specifications

Scorched Particles

Disc A / B

Antibiotics

Absent

 Colour

White to creamy white

Odour & Taste

Slightly sweet

 

Microbiological Specifications

Standard Plate Count

< 10.000 CFU per g

Coliform

< 10 CFU per g

Yeast & Moulds

< 50 CFU per g

Coag. Positive Staph.

< 10 CFU per g

E-Coli

Absent

Salmonella

Absent

 

Packaging Specifications

Origin

 USA or EU

Packaging

25 kg net weight multi walled kraft paper bag with polyethylene liner

Storage

cool, dry, clean, fresh environment < 25ºC or humidity < 65%

Shelf-life

12 months

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