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Dairy Sdn Bhd
location Malaysia

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Our Products

  1. Milk Powder 4 Products available
  2. Protein Powder 3 Products available

  3. Dairy Products

    2 Products available

  4. Whey Protein

    1 Products available

  5. Food Grains & Cereals

    1 Products available

Protein Powder

We are leaders in the market for providing best range of Quality Skimmed Milk Powder, 1.5% Fat Skimmed Milk Powder and Skimmed Milk Powder (SMP)

Quality Skimmed Milk Powder

Quality Skimmed Milk Powder
We are offering skimmed milk powder. Adpi extra grade skimmed milk powder adpi extra grade organoleptic features appearance - loose powder, small easy-breaking lumps allowed colour - white to light creamnatural color smell and taste - clean and pleasing, without foreign flavors and odors physio-chemical features moisture max. 4% fat max. 1, 25% protein min. 34% lactose max. 53% acidity in 0sh max. 8, 0 disc a max b solubility index max. 1, 2ml antibiotics negative microbiological analysis standard plate count max. 10 000g califorms absent1g salmonella absent25g staph aureus absent1g listeria monoocytogenus absent25g packaging four-ply paper bags with polyethylene inner liner, 25kg net. Shelf live product can be kept in the unopened packaging for 18 months.
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1.5% Fat Skimmed Milk Powder

1.5% Fat Skimmed Milk Powder
We are offering 1.5% fat skimmed milk powder protein: 34.0% minlactose: 52.0% maxfat: 1.25% maxash: 8.6% maxmoisture: 4.0% max (non-instant) and 4.5% max (instant)standard plate count: < 50, 000g maxcoliform: < 10g max (instant)e.coli: negativesalmonella: negativelisteria: negativecoagulase: positivestaphylococci: negativescorched particle content: 15.0 mg max(spray-dried)titratable acidity: 0.15% maxsolubility index: < 1.0 ml (instant), < 1.25color: white to light cream colorflavor clean, pleasing dairy flavor.
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Skimmed Milk Powder (Smp)

Skimmed Milk Powder (Smp)
We are offering skim milk powder is typically used for its functional and nutritional properties in food and beverage formulations. The functional properties include water absorption and binding, solubility, emulsification, foaming and browning. Suggested uses include: yoghurt, ice cream, confectionery, sweetened condensed milk, uht milk and bakery. Payment terms:tt
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