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Whole milk powder is the product made by the removing water from milk and it contains not less than 26, but not more than 4.0 % of milk fat and min 5.0% of moisture. In addition to the listed nutritional components, the milk powder contains vitamins and mineral substances. In whole milk powder the fat soluble D, E and K vitamins can be found. Also, there are vitamins soluble in water. For example, the milk of different grades is a rich source of the vitamin B-12.
"Extra Grade" indicates the highest quality of whole milk powder. It is entirely free from lumps, except those that break up readily under slight pressure.
"Standard Grade" includes all whole milk powder that fails in one or more of the particulars to meet the requirements of "Extra Grade." It is entirely free from lumps, except those that break up readily under slight pressure.
| PHYSICO-CHEMICAL INDICES |
| Moisture, %, max (spray dried milk powder) | 4,0 |
| Fat, %, min | 25 |
| Protein, %, min | - |
| Solubility index, cm3, max | 0,2 |
| Acidity, T°, max | 21 |
| MICROBIOLOGICAL INDICES |
| TPC, per 1 gr, max | 50 000 |
| Salmonella, per 25 gr, max | negative |
| Coliforms, per 1gr, max | negative |
| ORGANOLEPTIC INDICES |
| Taste and odour | Peculiar to fresh pasteurized skimmed milk, free from foreign tastes and odours. The taste of over-pasteurization is allowable. |
| Consistence | Fine, dried powder. The insignificant quantity of lumps dispersed under the mechanical impact is permissible. |
| Colour | White for the spray dried milk powder, and creamy for the film dried milk powder. |
| PACKAGE |
| Whole milk powder is packaged in multiply paper bags of 25 kg. |
| STORAGE |
Whole milk powder should be stored at 1 to 10°C and the relative humidity 85%. Shelf life is 8 months since manufacturing date.
It is allowed to store the milk powder at plants at 1 to 20°C during 15 days since manufacturing date. |
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