Bulk 25kg Bags New Zealand Instant Full Cream Milk/whole Milk Powder/ Skim Milk Powder

High quality, Whole milk powder, Whole milk content 26%

How milk powder is obtained
The milk powder production process has been worked out to the smallest detail. They take the usual milk, pasteurize and homogenize, then thicken and dry them in special drying devices. At the same time, the operating temperature reaches up to 180 degrees Celsius. As a result of these manipulations, at the outlet, the same powder is obtained that can dissolve without residue in heated water. The resulting drink has all the same characteristics as the usual cow's milk.

Characteristics of testing:

Dry powder, with white and light cream color,  smell and taste smooth like fresh pasteurized milk.

Composition and calorie content
The nutritional value of powdered milk varies depending on the type of product. They have different quantitative content of nutrients and areas of use. In stores, the most common types of milk are whole and skim milk. The proportion of fat they have ranges from 1.5% and can reach 25%.

Nutritional characteristics, depending on the type of milk, do not have much difference, the proportions of the presence of useful components differ, the calorie content of these products changes significantly. In 100 g of whole powder there is about 549 kcal, in a fat-free product - 373 kcal.

Comparing the fat-free version of the product with the whole one, we get the numbers at the output:

fats - about 1 and up to 25%;
proteins - 36 and 26%;
moisture - 5 and 4%.