Full Cream Milk Powder
Obtained in the process of two-step dehydration of low-fat liquid milk, that is first evaporated and then spray dried, it is popular for its nutritive and health giving properties. It is used in Milk Chocolate, Ice-cream, Yogurt, Cottage Cheese and Bakery products.
Specification
| S.No. | Parameters | Specifications IS-1165-2002 |
|---|---|---|
| A | PHYSICAL and CHEMICAL QUALITY | |
| 1 | Description | Product is free from hard lumps and extraneous matter |
| 2 | Flavour and Taste | Pleasant and Clean |
| 3 | Colour | Creamish |
| 4 | Moisture % max | 4.0 |
| 5 | Total Milk Solids % min | 96.0 |
| 6 | Insolubility Index, ml, max | 2.0 |
| 7 | Total Ash (Dry basis) % max. | 7.3 |
| 8 | Fat % min. | 26.0 |
| 9 | Acidity (as lactic acid) % by wt. max. | 1.2 |
| 10 | Scorched Particles (ADMI DISC) | 15 mg (B-Grade) |
| B | MICROBIOLOGICAL QUALITY | |
| 11 | Total Plate Count, per gm max. | 40,000 |
| 12 | Coliform per 0.1 gm | Absent |
| 13 | Salmonella / Shigella, per 25 gm | Absent |
| 14 | S Aureus, per 0.1 gm | Absent |
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