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Skim milk powder :
After carrying milk from husbandry to the factory and after assuring about the
health of received milk , pasteurization and cream separation processes are done
. Then it goes under the process of condensation and with the use of a spray that
condensed milk , which contains 40 to 50 percents of dried material , gets dry
and will be packed . It is sent from quarantine store to production store after
the certification of quality controlling department and it is distributed .
Usage :
- flavor giving
- Emolsion and complementary food and the most usage in dairy products ,
chocolate making , Biscuits , Cakes and some meaty products like sausage and
salami .
|
Microbiological Test |
Chemical Spec |
|
10^4*5 gr |
Total count |
30 - 35 % |
Protein |
|
Max : 10 gr |
Coliform |
Min : 0.5 % Max : 26 % |
Fat
|
|
Negative |
E.coli |
Max : 3% |
Moisture |
|
Max : 50 gr |
Mold
|
Max : 0.17 L.A |
Acidity |
|
Max : 50 gr |
Yeast |
7.5 - 8 % |
Ash
|
|
mustn't be in 0.1 ( cougulaze positive )
|
Staphilocous Aureous |
|
Negative |
Salmonella |
General characteristics :
Light and clear - white -tasteless , soft and monotonous , high dissolving rate
in bags of 20k which are placed in two layers lamineh pockets .
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