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Product Data Sheet PRODUCT DATA SHEET WHOLE MILK POWDER / FULL CREAM MILK POWDER Product Characteristics Typical Nutritional Analysis Amul whole milk powder is a product obtained by the (average values per 100g) process of spray-drying fresh milk. The milk is Energy 497 kcal obtained from healthy milch animals and subsequent Energy from fat 239 kcal pasteurization. The raw material is fresh bovine milk Total fat 26.5 g (mix of cow and buffalo milk) to which no neutralizers, Saturated fat 14 g preservatives, or any other chemicals are added. Cholesterol 80 mg Trans fat <1 g Suggested Uses Total carbohydrates 38.7 g Reconstituted milk, yoghurt, sweetened Added sugar 0 g condensed milk, ice cream mixes and Dietary fiber <1 g confectionery products. Protein 26 g Ingredient in bakery products, etc. Sodium 300 mg Ideal milk source of areas where regular milk Calcium 920 mg supply is not available. Phosphorus 750 mg Dosage depends on application. 100 g powder when Thiamine 0.3 mg recombined with 700 ml water shall give Riboflavin 1.4 mg approximately 800 ml toned milk. Niacin 0.6 mg Whole milk powder is not intended to be used for Folate 35 µg infant feeding. Vitamin A 2500 IU Vitamin D 200 IU Packaging Multi-layer paper bag with an inner PE liner. No Typical Physical Properties staples or metal fasteners are used. Gas flushing is Form Powder not carried out. Net weight 25.0 kg pH (10% solution) 6.5 – 6.8 Gross weight 25.5 kg Bulk Density 0.50 – 0.65 g/ml Insolubility Index <0.5 ml Storage and Handling Colour Pale Cream Whole milk powder is hygroscopic and can absorb Flavour Clean & fresh odours. It is recommended that the product is stored Scorched Particle Disc A* at below 25°C with relative humidity of 65% or less in * Disc A = 7.5 mg (ADPI) an odour-free environment. Stocks should be used in rotation preferably within 12 months from date of Typical Microbiological Analysis packaging. Aerobic Plate Count <10000 cfu/g Coliforms Absent per g Typical Compositional Analysis E.coli Absent per g Protein (as is basis) 26.0% Yeast and Mold Absent per g Moisture 2.8% S.aureus (coag.pos.) Absent per g Fat 26.5% Salmonella Absent per 750 g Total Carbohydrates (by calculation) 38.7% Anaerobic spore count Absent per g Minerals 6.0% Listeria monocytogens Absent per g Typical Chemical Analysis Composition Titratable Acidity (lactic acid) 1.0% Milk. Inhibitory Substances Not detected Quality Assurance The product is manufactured under strict quality assurance procedures which are enforced at all times. The manufacturing environment is also subject to regular monitoring and control. Final product is sampled and tested for chemical, sensory and microbial parameters using internationally recognized procedures. During storage and shipment, precautions are taken to ensure that the product quality is maintained. Each package is identified, enabling traceability. Suggested Labelling Whole Milk Powder Allergens: Contains milk and dairy products Export bag photos Note: Manufacturing unit could change. PRODUCT SPECIFICATION SHEET WHOLE MILK POWDER / FULL CREAM MILK POWDER Physical Units Min. Max. Colour - Pale cream Insolubility index ml 0.5 Scorched particle per 25g Disc A Sensory Units Min. Max. Flavour - Clean and fresh Chemical Units Min. Max. Protein (N X 6.38) % m/m 36.0 MSNF basis Moisture % m/m 2.8 Fat % m/m 26.5 Minerals % m/m 6.0 Titratable acidity % m/m 1.0 Microbiological Units Min. Max. Aerobic plate count cfu/g 10000 Coliforms per g Absent E.coli per g Absent Yeast & Mould per g Absent S.aureus (coag.pos.) per g Absent Salmonella per 750g Absent Anaerobic spore formers per g Absent Listeria monocytogens per g Absent Other Meets Codex standard for Lead Meets Codex standard for other Heavy metals Meets Codex standard for Aflatoxin M1 (0.5 µg/kg in Reconstituted Milk) .
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