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Product details
  • Type:
    Title: Skimmed Milk Powder and Non-fat Dry Milk
    Price: 00.00/00.00
    Date: 11-05-2012
    Valid for: 7 days
    Transaction types: All
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    Americanadairy. Com manufacture Non Fat Dry Milk (NFDM, full cream dry milk, fat filled dry milk, proteinized skimmed milk powder

    Production Definition

    Non fat Dry Milk / Skimmed Milk Powder is obtained by the removal of water from pasteurized skim milk. It contains not more than 5% moisture (by weight) and not more than 1.0% milk fat (by weight) unless otherwise indicated. NDM / SMP for human consumption complies with all provisions of the U.S. FDA.

    Other Characteristics

    Scorched Particle Content ....................................................       7.5 15.0 mg

    Solubility Index ....................................................................            <1.2 ml

                                                                                                 < 2.0 ml high-heat

    Titratable Acidity.................................................................. < 0.15%

    Color ..................................................................................... white to light cream/natural color

    Flavor.................................................................................... clean and pleasing

    Production Applications and Functionality

    Fluid milk fortification, frozen desserts, cheese, yogurt, dairy beverages, bakery products,  custards, gravies, sauces, frozen foods, packaged dry mixes, processed meats, soups, infant  formulas, snack foods, cosmetics Non fat dry milk is classified for end-product use according to the heat-treatment used in its manufacture.

    Storage & Shipping

    Product stored and shipped in a cool, dry environment with temperatures below 80°F  and relative humidities below 65%. Stocks should be rotated and utilized within 1 to 1 ½ years.

    Packaging, 25 Kg Multiwall kraft bags with polyethylene inner liner.  600 per 20ft container. 

    Typical Compositional Range  (Percentage)

    Protein ...............................   32.0%

    Lactose...............................   54.0%

    Fat.......................................    1.0%  

    Ash........................................   9.0%

    Moisture ..............................    4.0%             

    Microbiological Analysis

    Standard Plate Count........................         < 10,000/g

    Coliform ...........................................              < 10/g

    Salmonella .......................................             negative

    Listeria .............................................            negative

    Staphylococci ...................................            negative