Interfood Ingredients 26% Full Cream Milk Powder (Regular, ADPI Extra Grade)

Identification & Functionality

Ingredient Name

Milk Powder

Ingredient Origin

Dairy Origin

Technologies

Food Ingredients

Product Families

Food Ingredients — Whole Foods, Extracts & Premixes

Dairy Products

Features & Benefits

Food Ingredients Features

Protein Enrichment,

Spray Dried

Applications & Uses

Markets

Food & Nutrition

Applications

Food & Nutrition — Food

Bakery,

Confectionery

Food & Nutrition Applications

Confectionery Products

Properties

Physical Form

Powder,

Solid

Flavor

Authentic, sweet pleasant flavour

Taste

Authentic, sweet pleasant flavour

Chemical Properties

	Value	Units	Test Method / Conditions
Fat	min. 26.0	%	-
Protein (N x 6.38)“as is“	min. 24.0	%	-
Lactose (by calculation)	37.5	-	-
Ash	max. 6.5	%	-
Moisture	max. 5	%	-
Titratable acidity	max. 0.17	%	-

Physical Properties

	Value	Units	Test Method / Conditions
Insolubility	max. 1.5	ml	-
Scorched particles (ADPI)	max. B	-	-

Microbiological Values

	Value	Units	Test Method / Conditions
Standard Plate Count	max. 50000	g	-
Yeast & Moulds	max. 100	g	-
Coliforms	max. 10	g	-
Coag. Positive Staph.	max. 10	g	-
E-Coli	negative	-	-
Salmonella	negative / 125	g	-

Nutritional Information

	Value	Units	Test Method / Conditions
Energy	2050	KJ/100g	-

Packaging & Availability

Packaging

Bag: moreply with innerliner	25 kg
Semi bulk: big bag	500 / 900 kg
Bulk: truck / silo	20 – 22 mt

Storage & Handling

Storage & Shelflife

Relative Humidity	65 % max.
Temperature	25 °C max
Shelflife	12 months	6 months min