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Description:
High in nutritional value, Obtained by the process of 2-stepdehydration of full-cream liquid milk.PHYSICAL COMPOSITION
| Color | White to Creamy |
| Taste/Odor | Clean and Pleasant |
CHEMICALCOMPOSITION
| Moisture (%) | 3.0 Max. |
| Fat (%) | 26.0 Min. |
| Insolubility Index (ML) | 1.0 Max |
| Scorched Particles | Disc A – B |
| Protein (NX 3.38) (%) | >25.0 |
| Titrable acidity as lactic acid per 100g powder | 1.0 max |
BIOLOGICAL ANALYSIS
| TPC (cfu/gm) | 10, 000 Max |
| Coliform (cfu/gm) | Absent |
| E.coli (cfu/gm) | Absent |
| Staphylococcus Aureus (cfu/gm) | Absent |
| Salmonella (cfu/gm) | Absent |
| Yeast and moulds cfu/gm | 10 max |
PACKING Packed in LDPE liner with 75 micron(300 GAUGE) thickness (Food Grade Material) and then packed inmulti-ply kraft paper bag. Also available in TINS
STORAGE Store it in a cool and dry conditions(not more than 27ºc & 65% RH)
SHELFLIFE: 12 months under cool and dryconditions
BATCH CODING: Batch No. (Julian code) DOM, DOEand each bag of 25 Kg has bag number identification for upwardtraceability.
