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Titulo  LECHE EN POLVO for export MILK POWDER 
Imagen   
Descripcion  TECHNICAL SPECIFICATIONS
Fat Filled Milk Replacer PP267
1. PRODUCT DESCRIPTION
It is a product obtained by spray dryer process, using a blend of dairy ingredients, carbohydrate ingredients and vegetable fat resulting in a product with many applications.
2. INGRIDIENTS
Whey solids, hydrogenated vegetable fat, glucose solids, milk solids, casein and/or whey protein concentrate and nature identical milk flavor. GLUTEN FREE
3. SPECIFICATIONS
3.1. PRODUCTS PROPERTIES
• Creamy white powder, non hygroscopic
• Milky flavoured, no off-flavour.
• Good solubility.
3.2. MICROBIOLOGICAL PARAMETERS
Aerobic Plate Count (CFU/g) <50.000
Coli forms (CFU/g) Max 100
Fecal Coli forms (CFU/g) Max 10
Salmonella (UFC/25 g) Absence
Yeasts and moulds (CFU/g) Max 50
3.3. PHYSICO-CHEMICAL PARAMETERS
pH (solutions 10%) 6,0 a 6,7
Titratable acidity (% Lactic acid) 0,8 a 1,0
Moisture (%) Max 4,0
Fat (%) Min 25,0
Proteins (%) Min 7,0
Lactose (%) Approx 30,0
Scorched particles (ADPI)
Max Disc B 4. APPLICATION

Is a replacement system for whole milk powder, for various food applications, in different levels according to the desired functionality and the Good Manufacturing Practice.
5. NUTRITIONAL FACTS
Serving Size of 100 g
Energy 495 kcal / 2079kj
Total Carbohydrates 58 g
Proteins 7,1 g
Total Lipids (fat) 26 g
Saturated Fat 7,6 g
Tran fat 11 g
Cholesterol 4,2 mg
Fiber, Total Dietary 0 g
Calcium, Ca 397 mg
Iron, Fe 0,58 mg
Sodium, Na 519 mg

6. STORAGE AND HANDLING
Store in cool, dry and ventilated place. Packages should not be exposed to direct sunlight and should not be kept in direct contact with walls or floors. Keeping at temperatures below 25°C and 65% relative humidity will guarantee storage life.
7. SHELF LIFE
Best use before one year after manufacturing date.
8. PACKAGING
Multilayer paper bags with polyethylene liner inside containing 25 kg.
9. TRANSPORT CONDITIONS
Transport in rails, sea and air, not restricted. The containers should be kept clean and away from heat and damp. It is recommended to avoid contact with non food products to prevent from cross contamination.

WHOLE MILK POWDER SPECIFICATION
1. COMPOSITION
1.1 INGREDIENTS
Whole Milk and Lecithin Emulsification
It does not contain Gluten.
2. CHARACTERISTICS
2.1 PHYSICAL - CHEMICAL

NUTRITIONAL INFORMATION
Portion of 26g (2 soup spoon )
Amount per Portion
Energy value 131kcal = 550kJ
Carbohydrates 10 g
Proteins 7 g
Total Fat 7 g
Saturate Fat 4 g
Trans Fat 0 g
Fiber 0 g
Sodium 80 mg
Calcium 236 mg

* Daily values of reference of a diet based on 2000 kcal or 8,400 kJ. Its daily values can be bigger or lesser depending on its energy necessities ** RDA Not Established
2.2 MICROBIOLOGICAL
SEE 3.2
2.3 SENSORIAL
Aspect Thin powder with no granulations
Color Yellowish white
Flavor Characteristic
Smell Proper with no bad smell

3. HYGIENE
In the product elaboration of the hygienically ones are obeyed practical recommended in codes and effective norms.
Used milk is hygienizated by half adequate mechanics
3.1 MACROSCOPIC AND MICROSCOPIC CRITERIA
Absence of strange substances of any nature.
3.2 MICROBIOLOGICAL CRITERIA
It does not contain microorganisms capable to proliferate in normal conditions of storage and commercialization. It obeys the criteria of acceptance with regard to the aerobic misfiles microorganisms, determined for it would carry 146 of March 07, 1996 of the Ministry of Agriculture.
4. PACKAGE
Plastic bag inside of 25kg multilayer paper bag (Institutional). Sachets with 120/200/400/1000g inside of paper bags multilayer with 10kg approximately.
5. STORAGE
In ventilated deposits at ambient temperature.
6. VALIDITY
6 months from the date of manufacture-25kg.

LECHE EN POLVO - MILK POWER
ESTAMOS COMERCIALIZANDO.

DESNATADA SIN LACTOSA AL 1%
ENTERA AL 12%
ENTERA AL 25%
ENTERA AL 26%


 
 

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