Scribd
Upload
1K views1 page

Whole Milk Powder Specification

Whole milk powder is a white to slightly yellowish, free flowing powder made from fresh pasteurized milk. It has a clean, slightly sweet and milky taste with no off-flavors. The powder contains 26-30% fat, less than 4% moisture, more than 34% protein on a solids-not-fat basis, and typically 38% lactose. It meets specified limits for acidity, insolubility index, and microbial counts for mesophilic aerobes, coliforms, yeasts, molds, staphylococci, E. coli, and Salmonella. The powder maintains quality when stored in cool, dry conditions for up to one year.

Uploaded by

Murat Sariyar
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
1K views1 page

Whole Milk Powder Specification

Whole milk powder is a white to slightly yellowish, free flowing powder made from fresh pasteurized milk. It has a clean, slightly sweet and milky taste with no off-flavors. The powder contains 26-30% fat, less than 4% moisture, more than 34% protein on a solids-not-fat basis, and typically 38% lactose. It meets specified limits for acidity, insolubility index, and microbial counts for mesophilic aerobes, coliforms, yeasts, molds, staphylococci, E. coli, and Salmonella. The powder maintains quality when stored in cool, dry conditions for up to one year.

Uploaded by

Murat Sariyar
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
You are on page 1/ 1

SPECIFICATION Code :

WHOLE MILK POWDER


Revision:
Sample specification – not for use Date:
Page 1 of 1
QUALITY and COMPOSITION

Description
Manufactured from fresh pasteurized milk. A white to slightly yellowish, free flowing powder. Taste is clean
slightly sweet, milky and neutral with no distinctive off-flavours. No nuetralising materials, additives or
preservatives.

Physical, chemical and microbiological properties:


Criteria Limits (1 mg/kg = 1 ppm = 0.0001 %) Reference Method
Fat 26-30% Rose Gottelieb,IDF 9C:1987
or Gerber method
Moisture <4% ISIRI 1450
Protein on SNF basis% >34 % IDF 20-2:2001 (E)
Lactose 38 % (typicl) MMP Method
MQ22T00002A1
Acidity(Lactic acid) < 0.15 % MMP Method
MQ22T00009A1
Scorched particles disc A-B ADMI 916:2002
Insolubility index < 1 ml ISIRI 2090
Mesophilic aerophiles (TPC) < 40 000 cfu/g IDF 100A:1987

Coliforms < 10 cfu/g ISIRI 437


Yeasts and molds < 100 cfu/g ISIRI 997
Coagulase positive staphyloccae absent/1g ISIRI 1194
E.coli absent/1g ISIRI 2946
Salmonella absent/1g ISIRI 4413

Storage and stability:


Product packed in multiwall kraft paper bag with poly liner can be stored in dry cool conditions (below 25°C and
70 % Rh) for 1 year.
Delivery:
Delivered in 25kg multi-ply paper sacks with inner polyethene liner. Stacked on a 1000 x 1200 pallet in 8 layers
of 5 bags (1000kg per pallet) The product should be stretch or shrink wrapped for transportation protected
against damage during transportation.

www.dairyconsultant.co.uk

You might also like