Whole Milk Powder

Sl.No.

Parameters

Values

1

Colour

White to Creamy White

2

Taste

Authentic, Sweet

3

Flavour

Pleasant

4

Moisture (%)

Max. 4.0

5

Total Solids (%)

Min. *6.0

6

Titratable Acidity (% Lactic Acid)

Max. 1.2

7

pH

6.***6.*0

8

Milk fat (% by mass)

Min *6.0

9

Insolubility Index (ml)

Max 1.5

*0

Scorched Particles (ADPI Disc)

Max. B

*1

Protein (%) odb

Min. *4.0

*2

Lactose (%)

Min. *6.0

*3

Ash (%)

Max. 7.2

*4

Standard Plate Count/g

Max. ****0

*5

Coliforms/0.1g

Absent

*6

Yeast and mould/g

Max. *0

*7

E.coli/g

Absent

*8

Salomella/*5g

Absent

*9

Shigella/*5g

Absent

*0

Staphyloccocus arues/g

Absent

*1

Shelf life

*2 Month from the date of manufacturing

*2

Ingredients & packaging  material

Milk Powder  Primary packing LDPE Liner

Secondary packing multi layer Kraft paper bags.

*3

Labeling instruction

As per requirement of national/international regulatory authorities/customers

*4

Storage

At ambient temperature

*5

Transportation

At ambient temperature

*6

Where it will be sold

To food processing industries & direct customers

*7

Intended Use

As an ingredient in food processing industries