Milk powders & derivatives
Skimmed milk powder
Milk powders are manufactured dairy products made by spray drying fresh milk.The varieties are indicated as Low Heat, Medium Heat and High Heat milk powders.
Специфікація (Last revised: february 2017 )
Специфікація (Last revised: february 2017 )
| Product | |||
|
Product description |
Manufactured from fresh pasteurized skimmed milk by the spray drying method | ||
|
Organoleptic properties |
Appearance: homogenous powder without hard lumps. Taste and odor: slightly sweet taste, typical for pasteurized milk flavor, without foreign flavors. Color: White to slightly creamy |
| Characteristics | Parameter | Measure | Limit |
| Physical and chemical characteristics | Moisture | % | Max 5,0 |
| Fat | % | Max 1,25 | |
| Protein in product | % | Min 32 | |
| Protein in milk solids-non‐fat | % | Min 34 | |
| Lactose | % | Max 51 | |
| WPNI | mgN/g | 1,51 – 5,99 | |
| Titratable acidity | ml 0.1N | Max 18 | |
| NaOH/10g | |||
| Solids non-fat | |||
| Scorched particles | - | Disc A,B | |
| Solubility index | ml | Max 0,5 | |
| Microbiological parameters characteristics | Total plate count | in 1 g | Max 5 x 104 CFU |
| Coliform | in 0,1 g | Absent | |
| Staphylococcus aureus | in 1 g | Absent | |
| Yeast and mold | in 1 g | Max 100 CFU | |
| Listeria monocytogenes | in 25 g | Absent | |
| Salmonella | in 25 g | Absent |
| Packing | Option 1 | ||
| Package type |
Multilayer paper bags with polyethylene liner |
||
| Weight | 25 kg | ||
| Shelf life |
18 months at temperature between +1 °С and +10 °С and relative air humidity below 85% |
Full cream milk powder
Full Cream Milk powders are manufactured dairy products made by spray drying fresh milk. The varieties are indicated as Low Heat, Medium Heat and High Heat milk powders.
Специфікація (Last revised: september 2018 )
Специфікація (Last revised: september 2018 )
| Product | |||
|
Product description |
Manufactured from fresh pasteurized full cream milk by the spray drying method. Homogeneous powder without hard lumps |
||
|
Organoleptic properties |
Taste and odor: Slightly sweet taste, typical for pasteurize milk flavor, without foreign flavors. Color: White to slightly creamy |
| Characteristics | Parameter | Measure | Limit |
|
Physical and chemical characteristics |
Fat | % | Min 26,0 |
| Moisture | % | Max 4,0 | |
| Protein (in milk solids-not-fat) | % | 23,5 – 26,0 | |
| Lactose | % | Max 37 | |
| Minerals | % | Max 8,3 | |
| Titratable acidity | ml 0.1N | Max 18 | |
| NaOH/10g | |||
| solids non-fat | |||
| Insolubility Index | ml | Max 0,5 | |
| Scorched particles | (7,5-15 mg) | ||
|
Microbiological parameters characteristics |
Total plate count | in 1 g | Max 50.000 |
| Coliform | in 0,1 g | Absent | |
| Yeast and mold | in 1g | Max 100 CFU | |
| Staphylococcus aureus | in 1 g | Absent | |
| Listeria monocytogenes | in 25g | Absent | |
| Salmonella | in 25 g | Absent | |
| Antibiotics | - | Absent |
| Packing | Option 1 | ||
| Package type |
Multilayer paper bags with polyethylene liner |
||
| Weight | Net 25 kg | ||
| Shelf life | No more than 18 months |
Whey powders
Whey powders are a manufactured dairy product by spray drying cheese whey. Cheese whey is a co-product of cheese production and a valuable raw material for different whey powder varieties that can vary as a result of the preparation of the whey like desalting, desugaring, and selective filtration. Resulting in the multiple use of whey varieties in different applications, for example in infant nutrition, dairy, ice cream and bakery.
Специфікація (Last revised: september 2018 )
Специфікація (Last revised: september 2018 )
| Product | |||
|
Product description |
Manufactured by removal of water and minerals from liquid sweet whey |
||
|
Organoleptic properties |
Appearance: homogenous powder without hard lump. Taste and odor: whey-ish, slightly sweet taste, without foreign flavors. Color: White to slightly creamy |
| Characteristics | Parameter | Measure | Limit |
|
Physical and chemical characteristics |
Fat | % | Max 1,0 |
| Moisture | % | Max 4,0 | |
| Protein | % | Min 11 | |
| Acidity ⁰T | % | Max 17 | |
| Solubility index | % | Max 0,4 | |
| Lactose | % | Min 70 | |
| Ash | % | Max 5,5 | |
| Ph | Min 6,05 | ||
| Scorched particles | Disc A/B | ||
|
Microbiological parameters characteristics |
Total plate count | CFU/g | Max 20.000 |
| Coliform | in 0,1 g | Absent | |
| Salmonella | in 25 g | Absent | |
| Staphylococcus aureus | In 1 g | Absent | |
| Listeria monocytogenes | in 25 g | Absent | |
| Packing | Option 1 | ||
| Package type |
Multilayer paper bags with polyethylene liner |
||
| Weight | 25 kg | ||
| Shelf life |
24 month at maximum temperature of +20 °С |
Lactose
Lactose , also called milksugar, is a disaccharide, naturally consistent of milk with percentage from 3,5 -5,0%. It is extracted from sweet or acid whey (by product of cheese or casein making process).
Lactose has many different applications, for example as sweetener in chocolate and infant nutrition or as a carrier for seasonings, bakery, and confectionery applications.
Please contact your local office for further information or other product specifications.
Dairy proteins
Caseins
Caseins are a manufactured dairy product by drying a curd to a powder. Casein production takes place by curdling and straining, when rennet (leading to rennet casein) or an edible acidic (leading to acid casein) substance is added. The curd is dried, usually on a roller dryer or extruder to casein powder. Caseinate is modified acid casein by reacting with a hydroxide like sodium or calcium hydroxide, it has perfect emulsifying capabilities.
Milk Protein Powder
Milk Protein Powder is a concentrate of skim milk that is obtained by using ultra filtrationto make lactose reduced skim concentrate. This concentrate is concentrated further by evaporation followed by spray drying into a powder. Milk protein concentrate, also knownas MPC is available in 40-90% milk protein.
Whey Proteins
Whey proteins make up approximately 20% of the proteins in milk and stay suspended in the whey during cheese or casein production. Whey Protein Powder is a concentrate of whey that is obtained by using ultra filtration to make lactose reduced whey concentrate. This concentrate is concentrated further by evaporation followed by spray drying into a powder. Whey protein concentrate, also known as WPC is available with 40-90% whey proteins.
Butter & AMF
Butter consists of butterfat, water and milk proteins. Butter is a water-in-oil emulsion resulting from an inversion of the cream, and an oil-in-water emulsion; the milk proteins are the emulsifiers. Butter remains a solid when refrigerated, but softens to a spreadable consistency at room temperature, and melts to a thin liquid consistency at 32-35°C (90-95°F). Butter generally has a pale yellow colour, but varies from deep yellow to nearly white. Its unmodified colour is dependent on the cow's feed.
PRODINVEST offers you flexible solutions by delivering butter and AMF in a variety of compositions, origins, and packaging, according to your requirements.