Cream Powder
Manufactured from fresh pasteurized cream milk by the spray drying method
Product specification
Homogeneous powder without hard lumps. Product lumps which scatter during mechanical action are allowed.
Slightly sweet taste, with typical pasteurized milk flavor, without foreign flavors.
Color white to slightly creamy.
Physical and chemical parameters
| Parameter | Limit | Method |
| Moisture,% | no more 3,0 | 3 hrs 102°C |
| Fat, % | no less 42,0 | ISO 1736 |
| Protein in product (N×6.38), % | no less 19,0 | ISO 8968-1/2 |
| Protein (N×6,38, in milk solids-non-fat), % | no less 34,0 | ISO 8968-1/2 |
| Titratable acidity, ml 0,1N NaOH/10g solids-non- fat | no more 18,0 | ISO 6091 |
| Carbohydrates (predominantly lactose), % | approx. 29 | by calculation |
| Ash, % | approx. 4,5 | by calculation |
| Scorched particles (32,5g) | Disc A, B | ADPI 916 |
| Insolubility index, ml/50 ml | no more 2,0 | ISO 8156 |
| Foreign material (32,5g) | absent |
Microbiological parameters
| Parameter | Limit | Method |
| Total plate count, in 1g | no more 1,0×104 CFU | ISO 4833 |
| Coliform, in 1g | no more 10 CFU | ISO 4832 |
| Enterobacteriaceae, in 1g | no more 10 CFU | ISO 21528-2 |
| E.coli, in 1g | no more 10 CFU | ISO 16649-2 |
| Coagulase-positive staphylococci (including Staphylococcus aureus), in 1g | no more 10 CFU | ISO 6888-1 |
| Yeast and mold, in 1g | no more 100 CFU | ISO 6611 |
| Listeria monocytogenes, in 25g | absent | ISO 11290:1 |
| Salmonella, in 25g | absent | ISO 6579 |
| Clostridium perfringens, in 1g | no more 10 CFU | ISO 7937 |
Storage conditions:
No more than 12 months in the temperature range between plus 1°С and plus 10°С and relative air humidity under 85% (packed under nitrogen)
Packaging:
25 kg. in multilayer paper bags with polyethylene liner
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