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High Desert Milk P13001 Low Heat NFDM Low Therm Powder

High Desert Milk’s Nonfat Dry Milk, Grade A Low Heat is free from lumps, except those that break up readily under slight pressure. The product has a sweet and desirable flavor, may have a: slight cooked and clean flavor. The color shall be white or cream and free from unnatural color. Nonfat dry milk is the result from removal of fat and water from milk and contains lactose, milk proteins and milk minerals in the same relative proportions as the fresh milk from which it was made. The raw milk is fresh, sweet milk produced by rBST free healthy cows, that has been pasteurized during manufacture at High Desert Milk. The nonfat dry milk does not contain any added whey proteins or any added preservative, neutralizing agent or other chemicals. This product is classified as a Dairy Allergen.

Ingredient Name: Milk Powder, Non-Fat Dried

Physical Form: Powder, Solid

Labeling Claims: Halal, Kosher, Preservative-free

Certifications & Compliance: Halal, Kosher

Technical Data Sheet Safety Data Sheet

Enhanced TDS

Knowde-enriched technical product data sheet

Identification & Functionality

Ingredient Name: Milk Powder, Non-Fat Dried
Ingredient Origin: Dairy Origin
Food Ingredients Functions: Whole Food Ingredient
Halal: Ifanca Certified
Kosher: OK Kosher Certified
rBST: Free
Ingredients: Milk
Technologies: Food Ingredients
Product Families: Food Ingredients — Whole Foods, Extracts & Premixes
Dairy Products

Features & Benefits

Labeling Claims: Halal,
Kosher,
Preservative-free

Applications & Uses

Markets: Food & Nutrition
Applications: Food & Nutrition — Food
Dairy,
Desserts & Fruit Preparations
Food & Nutrition Applications: Desserts

Properties

Physical Form

Typical Properties


	Value	Units	Test Method / Conditions
Acidity	max. 0.15	-	SM15.021
Fat	max. 1.25	%	AOAC 989.04
Moisture Content	max. 4.0	%	SM15.11/NIR
Protein	min. 34	%	AOAC991.20
Scorch Particles	15	mg (B Pad)	ADPI
Solubility Index	max. 1.25	ml	SM 15.171
WPN	min. 6.00	-	ADPI/NIR

Microbiological Values


	Value	Units	Test Method / Conditions
Coliform	10	cfu/g	AOAC 986.33 – 989.10 – 996.02
E Coli	Negative	/10g	AOAC 991.14
Listeria	Negative	/10g	ISO 11290-1-1996
Salmonella	Negative	/25g	AOAC 960801/BAM FDA
SPC	max. 10,000	-	AOAC 986.33 – 989.10
Staph aureus	Negative	/10 g	AOAC 2003.08
Thermophilic Bacteria	max. 5000	/10g	SMEDP 8:040
Yeast & Mold	max. 10	cfu/g	AOAC 997.02

Nutritional Information


	Value	Units	Test Method / Conditions
Calories	353	-	-
Calories from Fat	4	-	-
Total Fat	0.4	g/100g	-
Protein	36.99	g/100g	-
Carbohydrate	50.32	g/100g	-
Ash Content	7.59	g/100g	-
Moisture Content	3.7	g/100g	-
Organic Acids	max. 0.01	g/100g	-
Dietary Fiber	1.6	g/100g	-
Saturated Fat	0.24	g/100g	-
Trans Fat	0.4	g/100g	-
Cholesterol	24.5	mg/100g	-
Sugars (Lactose)	45.53	g/100g	-
Added Sugar	0	g/100g	-
Sodium Content	425	mg/100g	-
Potassium Content	1540	mg/100g	-
Calcium Content	1160	mg/100g	-
Vitamin D	max. 4.0	IU/100g	-
Vitamin A	12.5	IU/100g	-
Vitamin C	7	mg/100g	-
Iron Content	max. 0.02	mg/100g	-

Regulatory & Compliance

Certifications & Compliance: Halal,
Kosher

Packaging & Availability

Pacakaging Information

Lot Code: Julian Date of Production

25 KG Bag	2200 Lbs. Tote
3 ply Kraft bag with inner poly liner	UV treated polypropylene fabric
Dimensions: 21” x 30” x 6.5”	Dimensions: 35” x 41” x 60”
Bags/Layer: 5	1 tote approximately 2200 Lbs.
Layers/Pallet: 8	1 tote per pallet
Net Weight: 25 kg.	Net Weight: >2200 Lbs.

Storage & Handling

Storage Requirements: Product is good for 2 years after manufacture date. Product should be stored and shipped in a cool, dry environment with temperatures below 80°F (26°C) and relative humidity below 65%. Product should be protected from odors and aromatic foods during storage and transport.