Milk Powder
Demineralized Whey Powder 70 % Spray Dried
Product Description
Demi. Whey Powder 70% is a free flowing product manufactured from fresh whey with a reduced mineral content.
Product Applications
Demi. Whey Powder 70% can be used in confectionery, bakery and chocolates.
Analytical Data |
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Moisture |
max 2,5 % |
IDF Standard 26: 1964 |
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Protein(kjN 6.38) |
min 7 – 10 % |
IDF Standard 20B: 1993 |
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Lactose |
83 - 86 % |
Calculate |
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Minerals |
max 5,5 % |
IDF Standard 90: 1986 |
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Fat |
max 1 % |
Gerber/ Teichert Method |
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Acidity (L.A) |
max 0,02 % |
ADMI: 1971 |
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Ph (10 % solution) |
6.0- 6.4 |
pH metre |
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Solubility index |
0.25 ml approx |
ADPI |
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Scorched particles |
Disk B max |
ADPI |
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| Microbiological | ||
| Standard Plate Count, /g | max 25.000 | Plate Count Agar |
| Coli forms, / g | negative | Fluorocult VRB Agar |
| Yeast & moulds, / g | ≤ 10 | YGC Agar |
| E.coli, /g | negative | Fluorocult VRB Agar |
| The point of rasio activity of the fallowing radionuclides : | Harm less to human health | Turkish Atomic Energy Authority |
| Result of radionuclide Analysis | Cs-137: <10 bQ/kg Cs-134: <10 bQ/kg |
Turkish Atomic Energy Authority |
| Packaging | Min. 3 – ply paper bags with poly – inner bag of 25 kgs. Net. | |
| Storage & Shelf- Life | Up to approx. 12 months in the original packing under optimal storage conditions( cool, dry and odour free – temperature < 25 0C ., relative humidity below 65 % ) | |
Milk Powder 1/28
ORIGIN: Poland |
COLOUR: White Creamy |
ODOUR: Typical |
APPEARANCE: Conform Stand |
STORAGE: In clean, dry storage place, temperature max 24 C, relative humidity to %75 |
SHELF LIFE: 24 months in original packing after production date |
SPECIFICATIONS: |
MOUISTURE: %4 |
FAT: %1 |
INSOLUBILITY: %0.10 |
PROTEIN: % 28 |
DISC: A/B |
ASH: % 8 |
PH max: % 7 |
LACTOSE: % 58 |
Skimmed Milk Powder
| Taste, smell, colour | typical milk taste and smell, light cream colour | ||
| Composition Storage, shelf life |
100% milk cow, no additives in dry and cool place, 24-month shelf life in original packing |
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| protein (%)* | Specification | Analysis method | |
| fat (%)* | min. 34 | AOAC 976.05:2000 | |
| moisture (%) | max. 1,25 | IDF-FIL 9C:1987 | |
| Chemical parameters | ash (%) | max. 4 | IDF-FIL 26A:1993 |
| pH | max. 8 | ADPI 916:2001 | |
| lactose (%) +/- 1 | min. 5,7 | ISO 7238:2004 | |
| purity (disc) | min. 51 | PN-78/A-86030 | |
| Total plate count/g | A | ADPI 916 | |
| Coliforms 0,1/g | 10000 | PN-EN ISO 4833:2004+Ap1:2005 | |
| E-coli 0,1 g | absent | PN-ISO 7954:1999 | |
| Salmonella 25/g | absent | PN-ISO 4832:1998 | |
| antibiotics | absent | PN-91/A-86033/Az2 – test dyfuzyjny Delvotest SP |
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| yeast /g | max 50 | Metoda PCR, system BAX Q7 | |
| Microbiological parameters | mould /g | max 50 | PN-ISO 7954:1999 |
| Multi-layer paper bag with polythene inner bag, 25 kg net, or big-bags | |||
| Produced according to ISO and HACCP standards | |||