Description
Buy Wholesale Cream Milk-Powder.
Peak Milk Powder has a condensed consistency with the same natural flavour and health benefits as milk. Try using it in any dish that requires milk. This includes cakes, puddings, biscuits, pastries, ice cream, puree, yoghurt, cream, milk desserts, crepes and soufflés.Buy Wholesale Cream Milk-Powder
When added to ice cream it enriches the flavour and gives a smooth creamy consistency.
| Specifications |
Typical Values |
Method |
Principle |
||
| Moisture, m/m | max 5 % | 4 % | IDF Standard 26:1964 | Gravimetry, drying; 103±2 0C | |
| Fat, m/m | min 26 % | 26.5 % | Gerber /Teichert Metod, NADRG: 1978 | Gerber | |
| Protein (in the non fat dry matter), m/m (Nx6,38) | min 34 % | 35 % | IDF Standard 20B: 1993 | Kjeldahl, titrimetry | |
| Ash, m/m | max 8 % | 6 % | IDF Standard 90:1986 | Furnace; 825±25 0C | |
| Lactose, m/m | min 36 % | 38 % | NADRG: 1978 | Subsidence, (Cu2O) | |
| Titratable acidity (L.A.) | max 0.17 % | 0.15 % | ADMI: 1971 | Titrimetry | |
| pH (in 10 % solution) | min 6.50 | 6.70 | TS 11860 | pH metre | |
| Density, g/cm3 | min 0.600 | 0.650 | NADRG: 1978 | Volumetry Gravimetry | |
| Solubility index, ml | max 1 | 0.5 | IDF: 1964 | Centrifugation | |
| Scorched Particles | Disk A/B | A | ADMI: 1971 | Visual comparasion with standard disks | |
| Microbiological Properties | Total plate count, cfu/g | max 40.000 | 7.000 | TS 1019 | Plate Count Agar |
| Coliform, cfu/0.1 g | max 10 | negative | FDA: 1998 | Fluorocult VRB Agar | |
| E.coli, cfu/g | negative | negative | FDA: 1998 | Fluorocult VRB Agar | |
| Staph.aureus, cfu/g | negative | negative | Anon., 1998 (38) | Baird-Parker Agar | |
| Salmonella, cfu/25g | negative | negative | TS 8907 | Selenit-Cystin Broth & Bismut-Sülfite Agar | |
| Yeast & Mould, cfu/0.1 g | max 10 | negative | Pitt&Hocking, 1997 (86) | YGC Agar |
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