Whole Milk Powder

Product obtained by dehydration of fresh whole fluid milk through appropriate technological processes.

• Product Features:

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.

• Physical-Chemical Characteristics:

Parameters	Minimum Values	Maximum Values
Humidity		Max. 3,0 %
Milk fat (%)	Min. 26 %
Fatty Acidity (%)		Max. 18 %
Proteins		Max. 0,5
Lactose	Min. 36 %
Solubility		Max.1,0
Ash (% at 500-550 ºC)	Máx.   7,0
Vitamin A	3.200 UI/100g
Vitamin D	300 UI/100g

• Microbiological Characteristics:

Parameters	Values
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
Salmonella/25 g	n=10; c=0; m=0

• Presentation:

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.

• Useful Life:

Whole Powdered Milk has an aptitude period of 12 months.