Опис товару

Product description Manufactured from fresh pasteurized whole milk by the spray drying method/
Organoleptic properties:
Parameter Limit
Appearance Homogeneous powder without hard lumps
Taste and odor Slightly sweet taste, typical for pasteurize milk flavor, without foreign flavors
Color White to slightly creamy
Physical and chemical parameters:
Parameter Limit Method
Moisture,% no more 4,0 3 hrs 102°C
Fat, % no less 26,0 ISO 1736
Protein in product (N×6.38), % no less 24,0 ISO 8968-1/2
Protein (N×6,38, in milk solids-non-fat), % no less 34,0 ISO 8968-1/2
Titratable acidity, ml 0,1N NaOH/10g solids-non-fat no more 18,0 ISO 6091
Carbohydrates (predominantly lactose), % approx. 38,0 by calculation
Ash, % approx. 6,0 by calculation
Scorched particles (32,5g) Disc A ADPI 916
Insolubility index, ml no more 1,0 ISO 8156
Foreign material (32,5g) absent


Storage conditions:
No more than 12 months in the temperature range between plus 1°С and plus 10°С and relative air humidity under 85%.
Packaging:
25 kg. in multilayer paper bags with polyethylene liner