Description
CHARACTERISTIC:
White to yellowish colour, free flowing powder, typical milky taste and smell without foreign odour.
APPLICATIONS:
Confectionery, milk chocolate, bakery, beverage whiteners, ice cream, chocolate drinks, yoghurts, frozen foods.
BENEFITS:
Good nutritional value, soluble ingredient, rich in natural milk fat, emulsifying capacity, smooth mouthfeel, natural milky taste and odour, great milk solid.
| CHEMICAL PARAMETERS: | |
| Protein (%) | ≥ 26 |
| Fat (%) | ≤ 26 |
| Moisture (%) | ≤ 4,0 |
| Ash (%) | ≤ 6,5 |
| pH | ≤ 6,5 |
| Insolubility (ml) | ≤ 1,0 |
| Lactose (%) | ≤ 38 |
| 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 |
