Whole Milk Powder

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WHOLE MILK TYPICAL COMPOSITION RANGE Protein...........*4.***7.0 % Lactose..........****8.5 % Fat..................****8.5 % Ash..................5.**6.5 % Moisture..........2.**4.5 % MICROBIOLOGICAL ANALYSIS Standard Plate Count......................... ......Less than or Equal to ****0/g Coliform......................................................Less than or Equal to *0/g Solmonella..................................................Negative by test Listeria........................................................Negative by test Coaglase-positive Staphylococci............Negative by test OTHER CHARACTRISTICS Scorched Particle Content.......................Disc B (*5.0 mg max.) Solubility Index...........................................Less than or Equal to 1.0 ml Titratable Acidity.......................................Less than or Equal to 0.*5% Color..........................................................White to Light Cream/Natural Color Flavor.........................................................Clean, Pleasing SPECIFICATIONS FULL CREAM MILK POWDER 2nd. Grade HOLLAND ORIGIN CHEMICAL SPECIFICATIONS Protein.................................... *6% Approx. Lactose................................... *0% Approx. Butterfat...................................*6% Max. Minereals.................................6% Approx. Moisture...................................4% Max. Titratable Acidity.....................0.***0.*0% Max. Solubility Index.........................3.0 ml Max. Sediment-