|
Whole milk powder :
Processes of whole milk powder production and its usage are similar to those of
skim milk powder . But in the process of producing whole milk powder the
amount of separated fat is less than that of skim milk powder so that the product
contains more fat ( at least 25% ) . Of coarse some differences in chemical
characteristics like the amount of sugar and proteins can distinguish these two
products from each other . In the cases of usage according to customer's will
and products outcome ( product ) , this powder can be used in similar cases of
skim milk water .
|
Microbiological Test |
Chemical Spec |
|
10^4 * 5 gr |
Total count |
27 - 30 % |
Protein |
|
Max : 10 gr |
Coliform |
Min : 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 |
Staphilocous Aureous (cougulaze positive )
|
|
Negative |
Salmonella |
General characteristics :
Clear and light - white , tasteless , monotonous and soft , high dissolving rate
in bags of 20k which are placed in two lamineh two layers pockets .
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