We are offering skim milk powder. Physical & chemical specifications: protein 34.0% min lactose 52.0% max fat 1.25% max ash 8.6% max moisture 4.0% max (non-instant) and 4.5% max (instant) microbiological specifications:standard plate count < 50, 000g max (non- coliform < 10g max (instant) e.coli negative salmonella negative listeria negative coagulase positive staphylococci negative scorched particle content 15.0 mg max(spray-dried) titratable acidity 0.15% maxsolubility index < 1.0 ml (instant), < 1.25 color white to light cream color flavor clean, pleasing dairy flavor heat treatment: classification low-heat medium-heat high-heat typical processing treatment cumulative heat treatment of milk not more than 70c for 2 minutes cumulative heat treatment of 70 -78c for 20 minutes cumulative heat treatment of88c for 30 minutes undenatured whey protein nitrogen* (mgg) > 6.00 1.51 - 5.99 < 1.50 * higher temperatures andor extended holding times contribute directly to whey protein denaturation. This index is used as a measure of the cumulative heat effects during processing of skim milk powder. shelf life:12 months under optimal storage conditions. packaging:20 or 25kg bags kraft paper multi-wall with inner polyethylene liner.
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Sulaieman Samad (Dairy international)
Jaya Free Industrial Zone, Muara Tabuan,93450Kuching, Sarawak, Malaysia, Malaysia
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