High Quality 1.5% Milk Skimmed Powder And Skimmed Milk Powder 25kg Bags From Belarus
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Skimmed Milk Powder
Non-fat dry milk is the product resulting from the removal of fat and water from milk and contains the Lactose, Milk Proteins and Milk Minerals in the same relative proportions as in the fresh milk from which it was made.
STANDARD GRADE
| S.No. | Parameters | Specifications IS-13334-1998 Part I-Standard Grade |
|---|---|---|
| A | PHYSICAL and CHEMICAL QUALITY | |
| 1 | Description | Product is free from hard lumps and extraneous matter |
| 2 | Flavour and Taste | Pleasant and Clean |
| 3 | Colour | Creamish |
| 4 | Moisture % max | 4.0 |
| 5 | Total Milk Solids % min | 96.0 |
| 6 | Insolubility Index, ml, max | 1.5 |
| 7 | Total Ash (Dry basis) % max. | 8.2 |
| 8 | Fat % max. | 1.50 |
| 9 | Acidity (as lactic acid) % by wt. max. | 1.5 |
| B | MICROBIOLOGICAL QUALITY | |
| 10 | Total Plate Count, per gm max. | 50,000 |
| 11 | Coliform per 0.1 gm | Absent |
EXTRA GRADE
| S.No. | Parameters | Specifications IS-13334-1998 Part 2-Extra Grade |
|---|---|---|
| A | PHYSICAL and CHEMICAL QUALITY | |
| 1 | Description | Product is free from hard lumps and extraneous matter |
| 2 | Flavour and Taste | Pleasant and Clean |
| 3 | Colour | Creamish |
| 4 | Moisture % max | 3.5 |
| 5 | Total Milk Solids % min | 96.5 |
| 6 | Insolubility Index, ml, max | 0.5 |
| 7 | Total Ash (Dry basis) % max. | 8.2 |
| 8 | Fat % max. | 1.25 |
| 9 | Acidity (as lactic acid) % by wt. max. | 1.5 |
| 10 | Scorched Particles (ADMI DISC) max | 15 mg (B-Grade) |
| B | MICROBIOLOGICAL QUALITY | |
| 11 | Total Plate Count, per gm, max. at 30°C | 40,000 |
| 12 | Coliform per 0.1 gm | Absent |
| 13 | Salmonella / Shigella, per 25 gm | Absent |
| 14 | S Aureus, per 0.1 gm | Absent |
| 15 | E Coli / gm | Absent |
| 16 | Listeria monocytogenes / 25 gm | Absent |
ADPI EXTRA GRADE
| S.No. | Parameters | Specifications ADPI Extra Grade |
|---|---|---|
| A | PHYSICAL and CHEMICAL QUALITY | |
| 1 | Description | Product is free from hard lumps and extraneous matter |
| 2 | Flavour and Taste | Pleasant and Clean |
| 3 | Colour | Creamish |
| 4 | Moisture % max | 4.0 |
| 5 | Total Milk Solids % min | 96.0 |
| 6 | Insolubility Index, ml, max | 1.2 |
| 7 | Total Ash (Dry basis) % max. | 8.2 |
| 8 | Fat % max. | 1.25 |
| 9 | Acidity (as lactic acid) % by wt. max. | 1.5 |
| 10 | Scorched Particles (ADMI DISC) max | 15 mg (B-Grade) |
| B | MICROBIOLOGICAL QUALITY | |
| 11 | Total Plate Count, per gm, max. at 30°C | 10,000 |
| 12 | Coliform per 0.1 gm | Absent |
| 13 | Salmonella / Shigella, per 25 gm | Absent |
| 14 | S Aureus, per 0.1 gm | Absent |
| 15 | Listeria monocytogenes / 25 gm | Absent |
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