Milk powder 26% fat. Dry powder obtained by evaporating full cream milk; the milk is treated with heat as a part of a process that has at least the same effects as pasteurization; this takes place while the milk is still in liquid form, before or during manufacturing.
25 KG bags with polyethylene liner. Available in big bags: 500 to 1000 kg.
24 months if stored in closed bags under cool and dry conditions.
|Total solids %||>97%|
|Proteins (Nx6.38)||Min. 26±2%|
|pH (10% at 20°C)||6.6-6.8|
|Total Flora||<50000 cfu/g|
|Yeast and moulds||<100 cfu/g|
|Staphilococcus aureus||<100 cfu/g|
Replacement of full cream fresh milk. Contribution of protein and butterfat.