Full cream milk powder Extra grade (ADPI Extra)

Sensory characteristics

Taste, flavor:

typical for fresh pasteurized milk, no off-odors or off-flavors

Texture:

fine, free flowing powder, free from lumps

Color:

white to slightly cream

Physical and chemical characteristics

Moisture, %:

max. 5

Fat, %:

min 25 

Protein, %:

-

Lactose, %:

-

Ash, %:

-

pH:

-

Solublity index, sm³:

max.0,3

Titratable acidity, Т°:

max.21

Scorched particles:

А (disk I)

Microbiological characteristics

TVC, cfu/g:

max.20000

Coliforms 0,1 g:

negative

Pathogens (incl. salmonella) 25/g:

negative

Mould, cfu/g:

max.15

Yeast, cfu/g:

max.15

Other characteristics

Shelf life:

from 8 to 24 months

Packaging:

multiple 20-25 kg paper bags with inner polyethylene liner bags