Full Cream Milk Powder

Full Cream Milk Powder is a type of milk powder with a high fat content (26% to 32%) and is produced using the spray drying method.

Features of Full Cream Milk Powder

Contains a minimum of 31% protein in non-fat dry matter
No sediment after melting
Excellent solubility in both hot and cold water
Good dispersibility
High shelf life
High fat content (26% to 32%)
Pleasant taste without additives

Uses of Full Cream Milk Powder

Full cream milk powder is used in the production of various food products such as dairy products, chocolate, confectionery, different types of bread, beverages, ice cream, biscuits, cakes, candies, premixes, sauces, and more.

Packaging

This product is available in two-layer pouches (outer composite layer and inner polyethylene layer).
Net weight: 25 kg

Physical-Chemical Specifications

Lactose: 35% – 40%

Protein: ≤31%

Fat: >1%

Acidity: 13 – 15.5

Moisture: >4.5%

Burnt particles: Disk A

Solubility: ≥1ml

Color – Flavor – Texture: Desirable – Natural

Microbiological Specifications

Total microorganism count: >100,000

Total coliform bacteria count per 1 gram: Negative

Escherichia coli bacteria count per 1 gram: Negative

Staphylococcus bacteria count per 1 gram: Negative

Mold and yeast per 1 gram: <10