Milk Powders Blends (MPB)

Product description:           

Produced by dry blending of dairy powders. It is cost-effective option of skimmed milk powder. It helps to reduce the production costs of final products.
Protein level can be adjusted according to the specific final application and customer’s requirements. Milk powder blends can be enriched with flavors and stuffs (vanilla, cocoa, sugar, etc.).

 

Application:

dairy, meat, bakery, confectionery industry, in the manufacture of frozen foods, convenience foods, drinks, breakfast cereals, soups, appetizers, creams, sauces, milk drinks, ice cream, etc.

Name

MPB 16

MPB 20

MPB 26

MPB 28

MPB 30

MPB 32

MPB 34

Organoleptic characteristics

Appearance

Free flow powder

Color

White to light creamy

Taste and smell

Typical milky taste and smell, without foreign odor

Physical and Chemical Characteristics

Protein dry basis, % min

16

20

26

28

30

32

34

Moisture, % max

4

4

4

4

4

4

4

Fat, % max

1.5

1,5

1,5

1,5

1,5

1,5

1,5

Lactose, % min

65

62

59

57

55

52

50

Ash, % max

8

8

8

8

8

8

8

Solubility index, max

0,15

0,15

0,15

0,1

0,1

0,1

0,1

Acidity, Т°

17

16

16

15

15

15

15

Purity (disc), max

B

B

B

B

B

B

B

Bacteriological characteristics

TPC /g, max

< 50 000

Coliforms /0,1 g, max

Absent

Yeast and mold /g, max

< 100

Salmonella /25 g

Absent

Packaging

Multi-ply paper bags with heat-sealed polyethylene liner.Net weight 25 kg.

Storage and shelf life

To store product in the cool, dry, well-ventilated rooms. If stored under optimal conditions the shelf life can be (the quality is stable) up to 12 months.

Origin: Ukraine

ALL SPECIFICATIONS ARE THE SUBJECT TO FINAL CONFIRMATION ON AGREEMENT.