Milk Powder

Full Cream Milk Powder (FAT 26%)

Protein: min.24% Fat: min.26% Lactose: min.38% Moisture: max.4% Acidity: max.0,17% Solubility index: max.0.3cm3 of sediment Total no.of bacteria: max.10,000CFU/g

Instant Full Cream Milk Powder (FAT 28%)

Protein: >34.0% Moisture: <3.5% Fat: >28.1% Lactose: approx.38% Ash: <6.2%

Skimmed Milk Powder (FAT 1%)

Protein: min.34% Fat: max.1% Lactose: min.52% Moisture: max.4% Ash: max.0,15% Solubility index: max.1,0ml of sediment Total no.of bacteria: max.10,000CFU/g

Full Cream Milk Powder (FAT 26%)

Protein: min.24% Fat: min.26% Lactose: min.38% Moisture: max.4% Acidity: max.0,17% Solubility index: max.0.3cm3 of sediment Total no.of bacteria: max.10,000CFU/g

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