Butter Milk Powder

CHARACTERISTIC:
White to yellowish colour, free flowing powder, typical milky taste and smell without foreign odour.

APPLICATIONS:
Dairy foods, UHT milk, cultured yoghurts, desserts, recombined sweetened and evaporated milk, dry mixes, bakery, confectionery, meat products.

BENEFITS:
Good nutritional value, soluble ingredient, emulsifying capacity, smooth mouthfeel, natural milky taste and odour.

CHEMICAL PARAMETERS:
Protein (as is %) ≥ 34
Fat (%) ≤ 1,25
Moisture (%) ≤ 4,0
Ash (%) ≤ 8,5
pH ≤ 6,5
Insolubility (ml) ≤ 1,0
Lactose (%) 50-53
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


STORAGE:
Product must be stored in a cool, dry place, at temperature below 25®C and relative humidity below 65%, product has a 2 years shelf life in the original packaging.

PACKAGING:
Four-layer paper bag with polythene inner bag, 25 kg net.

CERTIFICATES:
MUI and JAKIM approved HALAL certificate is available.