Our Singapore company is a
direct exporter for years of milk powder in partnership with a major
Ukraine producer. This allow us to guarantee availabilities, quality
and reliable deliveries despite the market situation.
SKIMMED MILK POWDER
Produced from fresh, high quality skimmed milk by a
spray-drying process, medium heat.
APPLICATION
Yoghurt, ice-cream, bakery
& confectionery, chocolate, processed cheese & spreads, recombined
sweetened condensed milk.
PRODUCT
CHARACTERISTICS
Physical and Chemical
Characteristics
Colour:
white to slight yellow
Flavour and
Odor: characteristic
Scorched particles Disk MAX: B
Fat, % MAX:
1,5
Water, % MAX: 5
Acidity, °T MAX: 17
pH value:
6,7-7,0
Solubility index cm3:
0,15
Lactose, % MAX: 52
Protein:
30 – 32 %
Radioactivity, BQ/kg MAX: within acceptable limit
Antibiotics: Absent
Bacteriological characteristics
Total plate count/gr.
MAX: 100.000
Coliforms/gr. MAX: <
10
Salmonelles/25gr.:
Negative
Yeast & Moulds/gr.
MAX: 100
PACKAGING
Multi-ply paper bags with polyethylene liner, 25 kg
net weight.
STORAGE
Store product under cool, dry conditions.
FULL CREAM MILK
POWDER
Produced from fresh, high quality skimmed milk by a
spray-drying process, medium heat.
APPLICATION
Yoghurt, ice-cream, bakery
& confectionery, chocolate, processed cheese & spreads, recombined
sweetened condensed milk.
PRODUCT
CHARACTERISTICS
Physical and Chemical
Characteristics
STANDARD
Grade
Colour:
white to slight yellow
Flavour and
Odor: characteristic
Scorched particles Disk MAX: B
Fat, % MAX:
25
Water (Moisture), % MAX: 5
Acidity, °T MAX: 17
pH value:
6,7-7,0
Solubility index cm3:
0,1
Protein MIN:
23
Radioactivity, BQ/kg MAX: within acceptable limit
Antibiotics: Absent
Bacteriological characteristics
Total plate count/gr.
MAX: 100.000
Coliforms/gr. MAX: <
10
Salmonelles/25gr.:
Negative
PACKAGING
Multi-ply paper bags with polyethylene liner, 25 kg
net weight.
STORAGE
Store product under cool, dry conditions.
FAT FILLED MILK
POWDER
INGREDIENTS:
Skimmed Milk Powder, Vegetable Fat.
APPLICATION
Bakery & confectionery, chocolate, processed cheese &
spreads, sour cream, ice-cream.
PRODUCT
CHARACTERISTICS
Physical and Chemical
Characteristics
Colour:
white to slight yellow
Flavour and
Odor: characteristic
Scorched particles Disk MAX: B
Fat, %:
26
Water, % MAX: 4
Acidity, °T MAX: 17
pH value:
6,7-7,0
Solubility index cm3:
0,15
Lactose, % MAX: 52
Protein MIN:
23 %
Radioactivity, BQ/kg MAX: within acceptable limit
Antibiotics: Absent
Bacteriological characteristics
Total plate count/gr.
MAX: 100.000
Coliforms/gr. MAX: <
10
Salmonelles/25gr.:
Negative
Yeast & Moulds/gr.
MAX: 100
PACKAGING
Multi-ply paper bags with polyethylene liner, 25 kg
net weight.
STORAGE
Store product under cool, dry conditions. |
