CHARACTERISTIC:
White to yellowish colour, free flowing powder, typical milky taste and smell without foreign odour.
APPLICATIONS:
Dairy foods, UHT milk, cultured yoghurts, desserts, recombined sweetened and evaporated milk, dry mixes, bakery, confectionery, meat products.
BENEFITS:
Good nutritional value, soluble ingredient, emulsifying capacity, smooth mouthfeel, natural milky taste and odour.
| CHEMICAL PARAMETERS: |
| Protein (as is %) |
≥ 34 |
| Fat (%) |
≤ 1, 25 |
| Moisture (%) |
≤ 4, 0 |
| Ash (%) |
≤ 8, 5 |
| pH |
≤ 6, 5 |
| Insolubility (ml) |
≤ 1, 0 |
| Lactose (%) |
50-53 |
| Purity (disc) |
A, A/B |
| MICROBIOLOGICAL PARAMETERS: |
| Total Plate Count /g |
≤ 10 000 |
| Coliforms /0, 1g |
absent |
| E- Coli /0, 1 g |
absent |
| Salmonella /25 g |
absent |
| Antibiotics |
absent |
| Yeast /g |
≤ 50 |
| Mould /g |
≤ 50 |
STORAGE:
Product must be stored in a cool, dry place, at temperature below 25°C and relative humidity below 65%, product has a 2 years shelf life in the original packaging.
PACKAGING:
Four-layer paper bag with polythene inner bag, 25 kg net.
CERTIFICATES:
MUI and JAKIM approved HALAL certificate is available.
