WHOLE MILK POWDER (FULL CREAM)

详情

Product Characteristics
• With fat content
• Fresh and Clean flavor
• Free flowing Texture
Intended Uses
• Has wide range of application including reconstituted
milk, sweetened condensed milk, fermented milk foods,
yoghurt, ice cream mixes and confectionary products.
• May be used as an ingredient in bakery products.
• Not for use in infant formula for infants less than *2
months.
Packaging
• Multi wall bag with a Kraft paper out and an inner Low
density polythene (LDPE) liner of **- *0 micron thickness.
Net weight *5.0 kg
Gross weight *5.5 kg
• No staples or metal fasteners are used.
• Inner liner i.e. LDPE is double heat sealed and Cotton
thread used for stitching multi wall paper bags.
Storage and Handling
• Whole milk powder is hygroscopic and can absorb
odors. Therefore adequate protection is essential. It is
recommended that product is stored at or below
*5oC. Relative Humidity below *5% and in an odor free
environment.
• Maximum stacking of bags must be *0 bags in plastic
pallets.
• At least 1.5 ft away from the walls.
Shelf life
• *2 Months from the date of manufacture.
Composition
Protein (N x 6.*8) (g/**0g)............................................................... *5.0 Min.
Moisture (g/**0g).................................................................................. 3.5 Max.
Fat (g/**0g)............................................................................................... *6 Min.
Total carbohydrate (g/**0g)........................................................... *9.0 Min.
Minerals (Ash)(g/**0g)....................................................................... 6.5 Max.
Physical Properties
Color.............................................................................................................. Cream White
Flavor............................................................................................................. Fresh and clean
Bulk density............................................................................................... 0.***0.*0
Insolubility Index................................................................................... 1.0 Max.
Scorched particles................................................................................ Disc B Max.
Foreign Matter......................................................................................... Not detected
Chemical Analysis
Titratable Acidity.................................................................................... 1.0 Max.
pH.................................................................................................................... 6.**6.9
Inhibitory substances.......................................................................... Not detected
Whey Protein Nitrogen Index (mg/g)
Medium Heat........................................................................................... 1.***5.*9
Microbiological Analysis
Aerobic Plate Count (cfu/g)............................................................ ***0 Max.
Coliforms (cfu/g).................................................................................... <*0
E. Coli (cfu/g)............................................................................................ <*0
Yeasts and Moulds(cfu/g)................................................................. <*0
Staph. Coag. Pos. (/*5g...................................................................... Not detected
Salmonella (/*5g).................................................................................. Not detected
Quality Assurance
• Strict quality control procedures are enforced during manufacture.
The manufacturing environment is also subject to regular
monitoring and control.
• Final product is sampled and tested for physical, chemical,
sensory and microbiological parameters using ISO/IDF methods.
Compliance
• ISO ***1:***8, ****0:***5, HACCP
• Uganda National Bureau of Standards
• Halal