Specifications of Skim Milk Powder

1. Chemical characteristics:

Fat                                                      1.5% max

Protein                                                34% min of milk solid-non-fat

Moisture                                              4.5%max

Reconstituted Lactic Acidity,^oT            20 max

Insolubility index                                 0.5ml max

Antibiotic                                             Negative

2. Bacteriological characteristics

Total plate count                                 20 000/g max

Coliforms                                            90 MPN/100g        

Yeast & Moulds                                   50 cfu/g max

Pathogenic germs                              Absent

3. Application:

Baking foods, candy, cheese, evaporated milk, ice cream, instant drinks, UHT milk and nutrient foods

4. Storage:

Keep in shade, dry and well ventilated place, keep out of sun, rain, off moisture.