Valley Milk Skim Milk Powder High Heat Heat Stable Spore <1000

Identification & Functionality

Ingredient Name

Skimmed Milk Powder

Ingredient Origin

Dairy Origin

Ingredients

Skimmed Milk Powder

Technologies

Food Ingredients

Product Families

Food Ingredients — Whole Foods, Extracts & Premixes

Dairy Products

Features & Benefits

Labeling Claims

Additive-free,

Aflatoxin-free,

Gluten-free,

Halal,

Kosher,

Melamine-free,

Natural,

Non-GMO,

Not Listed In California Proposition 65,

Pesticide-free

Food Ingredients Features

Spray Dried

Applications & Uses

Markets

Food & Nutrition

Applications

Food & Nutrition — Food

Dairy,

Desserts & Fruit Preparations,

Infant & Baby Food

Food & Nutrition Applications

Dry Mix Infant Formula

Properties

Physical Form

Powder,

Solid

Flavor

Free from objectionable flavors

Appearance

No notable defect in color or particle

Physical Properties

	Value	Units	Test Method / Conditions
Protein	min. 32.4	%m/m	AOAC 991.2
Milk Protein Milk Solids Non-Fat	min. 34	%m/m	AOAC 991.2
Casein Protein	min. 27	%m/m	AOAC
Moisture	max. 4	%m/m	AOAC 927.05
Fat	max. 1.25	%m/m	AOAC 989.05
Titratable Acidity	max. 0.15	%m/v	ADPI/Std. M. 17th ed.
WPNI	max. 1.5	mg/g	ADPI/Std. M. 17th ed.
Lactose	max. 58.3	%m/v	AOAC 984.22
Ash	max. 8.6	%m/v	AOAC 945.46
pH	6.4 - 7.2	mol/L	ADPI/Std. M. 17th ed.
Solubility Index	max. 1.25	mL	ADPI/Std. M. 17th ed.
Foreign Matter	Not Detected	/25g	—
Scorched Particles	max. 7.5	mg/25g	ADPI BUL. 916
Heat Stability	max. 25	Min	—

Chemical Properties

	Value	Units	Test Method / Conditions
Antibiotics	Negative	Charm S/L	Charm SL3
Aflatoxin M1	max. 0.50	μg/L	Charm

Microbiological Values

	Value	Units	Test Method / Conditions
Aerobic Plate Count	max. 10000	cfu/g	AOAC 990.12
Yeast & Mold	max. 50	cfu/g	BAM Ch 18
Coliforms	max. 10	cfu/g	AOAC 991.14
Thermophilic Spores	max. 1000	cfu/g	CMMEF Ch. 25
Escherichia coli	max. 3	MPN/g	BAM Ch 4
Coagulase-Positive Staphylococci	Negative	cfu/g	AOAC 2003.08
Salmonella	Absent	/375g	AOAC-RI 121501
Listeria	Negative	/25g	AOAC-RI 061702

Regulatory & Compliance

Certifications & Compliance

Halal,

Kosher,

Level 3 SQF Certified

Packaging & Availability

Packaging Type

Bags,

Totes (IBC)

Packaging

Product may be packaged in either heat sealed poly-lined multiwall kraft paper bags or packaged into poly lined totes without the use of staples or metal fasters.

Storage & Handling

Storage and Handling

It is recommended that product is stored at 80°F or less, with relative humidity of 65% or less, and in an odor-free environment. Stocks should be used in rotation preferably within 24 months of manufacture or as dictated by the expiration date labeled on the product.