Whole Milk Powder

Physical, chemical and microbiological properties:

Criteria Limits (1 mg/kg = 1 ppm = 0.0001 %) Reference Method
Fat 26-30% Rose Gottelieb,IDF 9C:1987 or Gerber method
Moisture < 4 % ISIRI 1450
Protein on SNF basis% >34 % IDF 20-2:2001 (E)
Lactose 38 % (typicl) MMP Method MQ22T00002A1
Acidity(Lactic acid) < 0.15 % MMP Method MQ22T00009A1
Scorched particles disc A-B ADMI 916:2002
Insolubility index < 1 ml ISIRI 2090
Mesophilic aerophiles (TPC) < 40 000 cfu/g IDF 100A:1987 Coliforms < 10 cfu/g ISIRI 437
Yeasts and molds < 100 cfu/g ISIRI 997
Coagulase positive staphyloccae absent/1g ISIRI 1194
E.coli absent/1g ISIRI 2946 Salmonella