VVRS Powdered milk is a manufactured dairy product made by evaporating milk to dryness. One purpose of drying milk is to preserve it; milk powder has a far longer shelf life than liquid milk and does not need to be refrigerated, due to its low moisture content. Another purpose is to reduce its bulk for economy of transportation. Powdered milk and dairy products include such items as dry whole milk, non-fat dry milk, Skim milk powder, dry whey products and Instant milk powder.

Milk powders contain all twenty one standard amino acids (the building blocks of proteins) and are high in soluble vitamins and minerals

Uses: Powdered milk is frequently used in the manufacture of infant formula, confectionery such as chocolate and caramel candy, and in recipes for baked goods where adding liquid milk would render the product too thin.

SPECIFICATIONS

Full Cream Milk Powder (1st Grade)
Chemical Specifications ADPI Extra grade
Vegetable fat 26% Min Moisture 3,0% Max
Protein 24% Min Lactose 37% Appox
Minerals 6% Approx
Titratable acidity 0.15% Max Solubility Index
1.0 ml Max Sediment -testB Max Bacteriological
Specifications Total Plate Count 10.000 1/g.
ColiformAbsent in 0/g. Salmonellaabsent in 25
g. Physical Specifications

Colour White to Creamy White