DRY WHOLE MILK POWDER
Dry Whole Milk Powder Non Instant – 55lb For Sale. Grade A – pasteurized whole milk powder.
Dry whole milk and whole milk powder refer to U.S. Food and Drug Administration and CODEX Alimentarius-defined terms respectively. whole milk must contain between 26% and 40% milkfat (by weight) on an “as is’’ basis and not more than 5.0% moisture (by weight) on a milk-solids-notfat (MSNF) basis. Whole milk powder can contain between 26% and 42% milkfat and the protein level can be adjusted to a minimum of 34% in MSNF.
TYPICAL APPLICATIONS
For bakery, confectionery, dairy, prepared mixes, sauces, and soups as:
An economical source of dairy solids, including milkfat
A convenient form of nutritious milk that doesn’t require refrigeration, and is easily reconstituted
An easily transported and stored dairy ingredient
Typical Composition
Protein 24.5% – 27.0%
Lactose 36.0% – 38.5%
Fat 26.0% – 40.0%
Ash 5.5% – 6.5%
Moisture 2.0% – 4.5%
PHYSICAL AND CHEMICAL ASPECTS
Typical Microbiological Analysis:
Standard plate count <10,000CFU/g*
Coliform 10/g max.
E.coli Negative
Salmonella Negative
Listeria Negative
Coagulase-positive staphylococci Negative
Other Characteristics:
Scorched particle content 7.5 – 15.0mg (spray-dried) 22.5mg (roller-dried)
Titratable acidity 0.15% (max.)
Solubility index 1.0 ml (spray-dried)
15.0 ml (roller-dried)
Color White to light cream color
Flavor Clean, pleasing dairy flavor
*Extra Grade
PACKAGING
– Stitched or glued, multiwall kraft bag with polyethylene inner liner. No staples or metal fasteners. Also available in plastic-lined corrugated paperboard or aluminum tote bins.
– Delivered in 25kg multi-ply paper sacks with inner polyethene liner. Stacked on a 1000 x 1200 pallet in 8 layers
of 5 bags (1000kg per pallet) The product should be stretch or shrink wrapped for transportation protected
against damage during transportation.
– Whole Milk Powder Bulk Packaging: 55LB Bag
– Dry Whole Milk Powder Bulk Pallet: 50 – 55 LB Bags
STORAGE
Ship and store in a cool, dry environment at temperatures less than 27ºC and relative humidity less than 65%. Use within 6 – 9 months. Note that storage life is very dependent on storage conditions and this figure is only a guide. Milkfat is susceptible to oxidative reactions that are accelerated by increased temperature. Flavor quality, in particular, is impaired if temperatures are too high and storage is extended.
As long as it’s kept cool and dry, several years. There is a “best by” date on the package which corresponds to one year from the date it was packaged. After that it Milk Powder slowly deteriorates but as long as you keep it dry and cool it’s not much different for 3-4 years.
