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Milk Powder
Dairy Product
Dairy Product

Milk Powder

FCL
Minimum Order Quantity 1 X 20"/40" FCL
Color Creamy
Packaging 25/50 KG bags
Fat Content 8%
Type Powder
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PRODUCT SPECIFICATIONS

Technical Specifications

Explore the detailed product characteristics and quality specifications for our available milk powder varieties.

01 / PRODUCT TYPE

Regular Whole Milk Powder

Product specifications and typical quality characteristics.

Chemical

Characteristic Typical Value
Protein (N × 6.38) 24.0–27.5%
Moisture 3.5% max.
Fat 26.0% min.
Ash 6.0% max.
Acidity 0.15% max.

Physical

Characteristic Typical Value
Bulk Density 0.53–0.63 g/ml
Insolubility Index 1.0 ml max.
Scorched Particles ADPI Disc B

Microbiological

Characteristic Typical Value
Aerobic Plate Count 10,000 cfu/g max.
Coliforms 10 cfu/g max.
Yeast & Mould 50 cfu/g max.
Salmonella Absent / 25g

Storage & Shelf Life

Characteristic Typical Value
Storage Temperature 25°C max.
Relative Humidity 65% max.
Shelf Life 24 months
02 / PRODUCT TYPE

Instant Whole Milk Powder

Chemical

Characteristic Typical Value
Protein (N × 6.38) 24.0–27.5%
Fat 26.0% min.
Moisture 3.5% max.
Ash 6.0% max.

Physical & Instant Properties

Characteristic Typical Value
Wettability Excellent
Dispersibility High
Solubility 99.0% min.

Storage & Shelf Life

Characteristic Typical Value
Storage Temperature 25°C max.
Shelf Life 24 months
03 / PRODUCT TYPE

Skim Milk Powder

ADPI Extra Grade

Chemical

Characteristic Typical Value
Fat 1.25% max.
Protein (N × 6.38) 32.4% min.
Lactose 50% by difference
Ash 8.5% max.
Moisture 4.0% max.
Titratable Acidity 0.14%

Physical

Characteristic Typical Value
Insolubility Index 1.0 ml max.
WPN Index Low Heat > 6.0 mg/g
WPN Index Medium Heat 1.51–5.99 mg/g
WPN Index High Heat < 1.50 mg/g
Scorched Particles ADPI Disc A

Microbiological

Characteristic Typical Value
Standard Plate Count < 5,000/g max.
Yeast & Moulds < 50/g max.
Coliforms < 10/g max.
Salmonella Negative / 750g

Sensory

Characteristic Typical Value
Color White to Creamy White
Taste & Odour Authentic, sweet and desirable flavour

Storage & Shelf Life

Characteristic Typical Value
Relative Humidity 65% recommended max.
Temperature 25°C recommended max.
Shelf Life 24 months

Packaging

Characteristic Typical Value
Bag Multi-wall
Net Weight 25 kg net.
04 / PRODUCT TYPE

Instant Skimmed Milk Powder

Chemical

Characteristic Typical Value
Fat 1.5% max.
Protein (N × 6.38) 32.4% min.
Lactose 50% by difference
Moisture 4.0% max.
Mineral Content 8.5% max.
Phosphates Negative
Nitrates 50 max.
WPNI 1.5–5.99 mg/g

Physical

Characteristic Typical Value
Colour White to Cream
Taste & Odour Milky
Scorched Particles Disc A or B / 25g
pH 6.6 ± 0.2
Solubility 99.50%
Particle Size 90% particles < 240 μm
Wettability 40 seconds max.
Dispersion Index 90% min.

Microbiological

Characteristic Typical Value
Total Plate Count < 10,000/g max.
Yeast & Moulds < 20/g max.
Coliforms < 10/g max.
Salmonella Absent / 375g
Listeria Absent / 25g
Staph. Coag. S. aureus Absent / 1g

Storage & Shelf Life

Characteristic Typical Value
Relative Humidity 65% max.
Temperature 25°C max.
Shelf Life 18 months

If you are interested to buy any kinds of Milk Powder, please feel free to contact us with your specific enquiry or click below to send your enquiry. We will try to quote you our best price within 24 hours.

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