1.Chemical parameters
-Fat:26-28%
-Protein:23.5-25%
-Lactose:34-39%
-Ash:4-7%
-Moisture:4% max
-Acidity:up to 0.15% as the lactic acid(maximum)
-Insolubility:1ml max
-Scorched Particles, DiscB max
2.Microb parameters
-TPC:40 000 cfu/g max
-Coliform:0.9 MPN/1g max
-Germs and Yeast: 50 cfu/g max
-Staphylococcus:Negative
-Salmonella:Negative
-Fat:26-28%
-Protein:23.5-25%
-Lactose:34-39%
-Ash:4-7%
-Moisture:4% max
-Acidity:up to 0.15% as the lactic acid(maximum)
-Insolubility:1ml max
-Scorched Particles, DiscB max
2.Microb parameters
-TPC:40 000 cfu/g max
-Coliform:0.9 MPN/1g max
-Germs and Yeast: 50 cfu/g max
-Staphylococcus:Negative
-Salmonella:Negative
Features
.Full Cream Milk PowderMain Products
Milk Powder, Non-dairy Creamer, Soybean Milk Powder