Specifications of Skimmed 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                                10 000/g max

Coliforms                                            90 MPN/100g        

Yeast & Moulds                                   50 cfu/g max

Pathogenic germs                                 Absent

3. Applications:

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, moisture.