Full cream milk powder (FCMP) 26%
Description
Full cream milk powder (FCMP) 26%
Milk powder 26% fat. Dry powder obtained by evaporating full cream milk; the milk is treated with heat as a part of a process that has at least the same effects as pasteurization; this takes place while the milk is still in liquid form, before or during manufacturing.
Range
- Regular
- Instant
- With or without lecithin
- Organic
Origins
- Europe (France, Germany, Ireland, Belgium, Denmark)
- United Kingdom
- South America (Uruguay, Argentina)
Packagings
- 20 kg bag
- 25kg bag
- Big bag
- Bulk
SPECIFICATIONS:
| Parameter | Specifications |
|---|---|
| Total solids % | >97% |
| Fat% | <26% |
| Proteins (Nx6.38) | Min. 26±2% |
| Lactose | 39±3% |
| pH (10% at 20°C) | 6.6-6.8 |
| Moisture | <3% |
| Acidity | 12-16% |
| Ash | 7±1% |
| Solubility Index | <0.5ml |
| Density (g/cm3) | 0.55±0.1 |
| Particles admi. | A-B |
| Inhibitors | Absent |
| Microbiology | |
| Total Flora | <50000 cfu/g |
| Yeast and moulds | <100 cfu/g |
| Enterobacteriaceae | Absent/0.1g |
| Enterecocci | <100 cfu/g |
| Staphilococcus aureus | <100 cfu/g |
| Salmonella | Absent/25g |
| Listeria | Absent/25g |
Applications
- Bakery Viennese Pastry
- Confectionery
- Reconstituted dairy products such as milk drinks and yoghurts
- Soups, sauces, dressings
