Regular Whole Milk Powder 26%

Dry and powdery product obtained by dehydration of whole natural milk, heat-treated at least equivalent to pasteurisation and carried out in liquid form before or during the manufacturing process.

• Product features:

Creamy yellowish-white powder. Dairy flavour and smell.

• Physical-Chemical Characteristics:

Parameters	Minimum Values	Maximum Values
Humidity		Max. 3,50 %
Grease Matter %	Min. 26 %
Fatty Acidity (%)		Max. 14 %
Proteíns	Min. 25 %
Lactose	Min. 36 %
Solubility Index		Max.1,0
Flavor and Color	Characteristic

• Microbiological Characteristics:

Parameters	Values
Rto. Microorg. Viable mesophilic aerobes / g	Máx 10000
Staphylococcus coagulase positive	n=5  c=2 m=10  M=100
Coliformes ( 30°C) NMP/ g)	<3
Salmonella/25 g	Absence

• Useful Life:

18 Months.