Milk product, 20% 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.

Main advantages

  • 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.

Organoleptic parameters

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 20
Acidity, T ° from 14 to 21 inclusive

Microbial parameters

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


Potassium, % 0,54
Phosphorus, % 0,22

Additional parameters

Solubility High (40-450С)
Boiling Stable
Purity group Not below II

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