Whole Milk Powder
Made from fresh pasteurized skim milk by spray drying.
Whole milk powder is a soluble powder obtained by drying normalized pasteurized cow’s milk. Usually diluted in warm water and consumed as a drink, it retains many of the beneficial properties of fresh pasteurized milk. It is widely used in cooking.
Product specification
WMP has wide range of applications including reconstituted milk, infant formulas, yoghurt, ice cream mixes, confectionary products, tea and coffee whitener. Is extensively used as an ingredient in bakery products and snack foods. Whole Milk Powder has consistent and uniform composition, which is imperative in formulated products. It is an ideal milk source for any situation where regular liquid milk supply or refrigeration is not available.
Organoleptic properties
Parameter |
Characteristic |
|---|---|
| Appearance | Homogeneous powder without hard lumps. Lumps of the product are allowed, which fly away under mechanical stress. |
| Taste and smell | Slightly sweet taste, with a characteristic aroma of pasteurized milk, no off-flavors |
| Color | White, slightly creamy |
Physical and chemical parameters
Parameter |
Typical |
Limit |
Method |
|---|---|---|---|
| Moisture,% | 3,0 – 3,5 | no more 4,0 | 3 hrs 102°C |
| Fat, % | 26,0 – 27,5 | no less 26,0 | ISO 1736 |
| Protein in product (N×6.38), % | 24,5 – 25,5 | no less 24,0 | ISO 8968-1/2 |
| Protein (N×6,38, in milk solids-non-fat), % | 34,3 – 36,5 | no less 34,0 | ISO 8968-1/2 |
| Titratable acidity, ml 0,1N NaOH/10g solids- non-fat | 15,6 – 17,6 | no more 18,0 | ISO 6091 |
| Carbohydrates (predominantly lactose), % | approx. 38,0 | approx. 38,0 | by calculation |
| Ash, % | approx. 6,0 | approx. 6,0 | by calculation |
| Scorched particles (32,5g) | Disc A | Disc A | ADPI 916 |
| Insolubility index, ml | 0,5 – 0,75 | no more 1,0 | ISO 8156 |
| Foreign material (32,5g) | absent | 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 |
| Bacillus cereus, in 1g | no more 50 CFU | ISO 7932 |
| Clostridium perfringens, in 1g | no more 10 CFU | ISO 7937 |
Storage conditions
No more than 12 months at temperatures from plus 1 ° С to plus 10 ° С and relative air humidity no higher than 85% (packing in nitrogen)
Packaging
25 kg. in multilayer paper bags with polyethylene liner
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