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Full Cream and Skim Milk Powder fromUkraine

  • 25 Metric Ton/Metric Tons
  • Adults,Children,Infants,Old-Aged
  • Bag,Bulk
  • 2 years
  • 25
  • Tag:Skimmed Milk Powder
Post Date : April 01
Product Details
Company Profile
Inquiry Records(1)

Item specifics

Adults,Children,Infants,Old-Aged
Bag,Bulk
2 years
25
HACCP,ISO
1.5
Milk Powder
Dried Skimmed Milk
Sterilized

Specifications

Full Cream and Skim Milk Powder from Ukraine

Good nutritional value, soluble ingredient, emulsifying capacity, smooth mouthfeel, natural milky taste and odour.

CHARACTERISTIC:
White to yellowish colour, free flowing powder, typical milky taste and smell without foreign odour.

APPLICATIONS:
Dairy foods, UHT milk, cultured yoghurts, desserts, recombined sweetened and evaporated milk, dry mixes, bakery, confectionery, meat products.

BENEFITS:
Good nutritional value, soluble ingredient, emulsifying capacity, smooth mouthfeel, natural milky taste and odour.

CHEMICAL PARAMETERS:
Protein (as is %) 34
Fat (%) 1,25
Moisture (%) 4,0
Ash (%) 8,5
pH 6,5
Insolubility (ml) 1,0
Lactose (%) 50-53
Purity (disc) A, A/B
MICROBIOLOGICAL PARAMETERS:
Total Plate Count /g 10 000
Coliforms /0,1g absent
E- Coli /0,1 g absent
Salmonella /25 g absent
Antibiotics absent
Yeast /g 50
Mould /g 50

STORAGE:
Product must be stored in a cool, dry place, at temperature below 25°C and relative humidity below 65%, product has a 2 years shelf life in the original packaging.

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

Company Related ProductsView the Seller's Products
26% Fat Whole Milk Powder / Skimmed Milk Powder

26% Fat Whole Milk Powder / Skimmed Milk Powder

26% Fat Whole Milk Powder / Skimmed Milk Powder

26% Fat Whole Milk Powder / Skimmed Milk Powder

Good nutritional value, soluble ingredient, emulsifying capacity, smooth mouthfeel, natural milky taste and odour.

CHARACTERISTIC:
White to yellowish colour, free flowing powder, typical milky taste and smell without foreign odour.

APPLICATIONS:
Dairy foods, UHT milk, cultured yoghurts, desserts, recombined sweetened and evaporated milk, dry mixes, bakery, confectionery, meat products.

BENEFITS:
Good nutritional value, soluble ingredient, emulsifying capacity, smooth mouthfeel, natural milky taste and odour.

CHEMICAL PARAMETERS:
Protein (as is %) 34
Fat (%) 1,25
Moisture (%) 4,0
Ash (%) 8,5
pH 6,5
Insolubility (ml) 1,0
Lactose (%) 50-53
Purity (disc) A, A/B
MICROBIOLOGICAL PARAMETERS:
Total Plate Count /g 10 000
Coliforms /0,1g absent
E- Coli /0,1 g absent
Salmonella /25 g absent
Antibiotics absent
Yeast /g 50
Mould /g 50

STORAGE:
Product must be stored in a cool, dry place, at temperature below 25°C and relative humidity below 65%, product has a 2 years shelf life in the original packaging.

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

Detail more >>
Grade ASkimmed Powder and

Grade ASkimmed Powder and

Grade ASkimmed Powder and
Top Quality Grade A Full Cream Milk and Skimmed Powder and

Good nutritional value, soluble ingredient, emulsifying capacity, smooth mouthfeel, natural milky taste and odour.

CHARACTERISTIC:
White to yellowish colour, free flowing powder, typical milky taste and smell without foreign odour.

APPLICATIONS:
Dairy foods, UHT milk, cultured yoghurts, desserts, recombined sweetened and evaporated milk, dry mixes, bakery, confectionery, meat products.

BENEFITS:
Good nutritional value, soluble ingredient, emulsifying capacity, smooth mouthfeel, natural milky taste and odour.

CHEMICAL PARAMETERS:
Protein (as is %) 34
Fat (%) 1,25
Moisture (%) 4,0
Ash (%) 8,5
pH 6,5
Insolubility (ml) 1,0
Lactose (%) 50-53
Purity (disc) A, A/B
MICROBIOLOGICAL PARAMETERS:
Total Plate Count /g 10 000
Coliforms /0,1g absent
E- Coli /0,1 g absent
Salmonella /25 g absent
Antibiotics absent
Yeast /g 50
Mould /g 50

STORAGE:
Product must be stored in a cool, dry place, at temperature below 25°C and relative humidity below 65%, product has a 2 years shelf life in the original packaging.

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

Detail more >>
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