Milk powders & derivatives
Skimmed milk powder
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
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
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
Milk Protein Powder
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.