Milk product, 25% fat
It is an alternative to expensive dry whole milk. It is a misty powder, which is obtained by drying the mixture on spray-type drying installation.
Ingredients: skimmed milk, buttermilk, cheese whey, protein components, edible fats, preservative, emulsifier.
- Reducing the cost of the finished product
- Taste and smell characteristic of pasteurized milk
- Does not contain vegetable fats
- High solubility
- Possibility of usage in the production with hot and cold processing technologies
- Application technology does not require complex preparation, retuning and adaptation of equipment
- Flow process does not demand complex operations
- Thermal stability
Areas of use
- Confectionary and baking industries – icing, filling, cream, pastry, etc.
- Meat industry – boiled sausages, sausages, pie, etc.
- Grocery industry – pasta, dry food concentrates
- Flour cooking – pancakes, dumplings, ravioli, etc.
- Dairy industry – milk drinks, cocktails, desserts, etc.
|Appearance and consistency||Fine powder, allowed a slight presence of lumps|
|Colour||White with light-cream colour|
|Flavor and smell||Typical to pasteurized milk, without off-flavors and smell|
Physical and chemical parameters
|Moisture content, %, no more||4|
|Protein content, %, no less||8|
|Fat content, %, no less||25|
|Acidity, T °||from 14 to 21 inclusive|
|KMAFAnM KOE/g, not more||5х104|
|Coliforms are not allowed in the mass, g||0,1|
|Pathogenic, including Salmonella are not allowed in the mass, g||25|
|Staphylococci (S. aureus) are not allowed in the mass, g||1|
Packaging: multi-layer paper bag with polyethylene liner, 25 kg
Shelf life and storage conditions: at temperature no more + 20°C and relative humidity no more 85% – 24 months
The product is manufactured and corresponds to ТУ 9223-004-59377059-15