Author - wazirzaiadmin

Whole Milk Powder (WMP):

Whole Milk Powder (WMP) is the product resulting from the partial removal of water from pasteurized milk. The fat and/or protein content of the milk may have been adjusted, only to comply with the compositional requirements below, by the addition and/or withdrawal of milk constituents in such a way as not to alter the whey protein to casein ratio of the milk being adjusted.
The following milk products are allowed for protein adjustment purposes:
• Milk retentate: the product obtained by concentrating milk protein by ultrafiltration of milk, partly skimmed milk, or skimmed milk;
• Milk permeate: the product obtained by removing milk proteins and milk fat from milk, partly skimmed milk, or skimmed milk by ultrafiltration; and
• Lactose

We offer all range of Whole Milk Powder from European origin, Asian Origin, American origin –

Skimmed Milk Powder (SMP)

Skim Milk Powder (SMP) is the product resulting from the partial removal of fat and water from pasteurized milk. The fat and/or protein content of the milk may have been adjusted, only to comply with the compositional requirements below, by the addition and/or withdrawal of milk constituents in such a way as not to alter the whey protein to casein ratio of the milk being adjusted. The following milk products are allowed for protein adjustment purposes:
• Milk retentate: the product obtained by concentrating milk protein by ultrafiltration of milk, partly skimmed milk, or skimmed milk;
• Milk permeate: the product obtained by removing milk proteins and milk fat from milk, partly skimmed milk, or skimmed milk by ultrafiltration; and
• Lactose
A range of skimmed milk powder options for you
• Regular
• Instant
• UHT
• Organic
• Specialty range – such as GOLD skimmed milk powder for fermented milk drinks or Paediatric Grade Powder for use in Infant Nutrition.*

CHEMICAL PARAMETERS:
Protein (as is %) ≥ 34
Fat (%) ≤ 1,25
Moisture (%) ≤ 4,0
Ash (%) ≤ 8,5
pH ≤ 6,5
Insolubility (ml) ≤ 1,0
Lactose (%) 50-53
Purity (disc) A, A/B

MICROBIOLOGICAL PARAMETERS:

Total Plate Count /g ≤ 10 000
Coliforms /0,1g absent
E- Coli /0,1 g absent
Salmonella /25 g absent
Antibiotics absent
Yeast /g ≤ 50
Mould /g ≤ 50

STORAGE:
Product must be stored in a cool, dry place, at temperature below 25°C and relative humidity below 65%, product has a 2 years shelf life in the original packaging.

PACKAGING:
Four-layer paper bag with polythene inner bag, 25 kg net.

We offers all range of SMP from European origin , Asia origin, America origin –