Product obtained by dehydration of fresh whole fluid milk through appropriate technological processes.
Uniform powder without lumps, free of macro and microscopically visible foreign substances.
Colour: yellowish white.
Taste and smell: pleasant, not rancid, similar to fluid milk.
Max. 3,0 %
Milk fat (%)
Min. 26 %
Fatty Acidity (%)
Max. 18 %
Min. 36 %
Ash (% at 500-550 ºC)
Rto. Microorg. Viable mesophilic aerobes / g
n=5;c=2; m=3.000; M=10.000
Staphylococcus coagulase positive
n=5; c=1; m=10; M=100
Coliformes ( 30°C) NMP/ g)
n=5; c=2; m=10; M=100
Coliformes ( 45°C) NMP/ g)
n=5; c=2; m<3, M=10
n=10; c=0; m=0
Whole Powdered Milk' is marketed in 70 micron polyethylene bags contained in multiplier kraft paper bags.
The product must be stored in cool, dry and dark places, these conditions are essential to ensure its suitability until maturity.
Whole Powdered Milk has an aptitude period of 12 months.