Whole Milk Powder

Whole milk powder is usually obtained by removing water from pasteurized, homogenized whole milk. It may also be obtained by blending fluid, condensed or skim milk powder with liquid or dry cream or with fluid, condensed or dry milk, provided the composition of the whole milk powder conforms to U.S. Federal Standards. Whole milk powder must contain between 26% and 40% milkfat (by weight) on an ``as is'' basis and not more than 5.0% moisture (by weight) on a milk-solids-not-fat (MSNF) basis. By removing moisture to the greatest extent possible, microbial growth is prevented.

Whole milk powders are available in roller-dried and spray-dried form, the latter being the most common. Vitamin and mineral fortification is also an option.

Characteristic Protein Lactose Fat Moisture Ash Titratable Acidity Antibiotic Residues Standard Plate Count Coliform Salmonella Scorched Particles Solubility Index Color Flavor Odor Typical Analysis 24.5 - 27.0% 36.0 - 38.5% 26.0 - 28.5% 2.0 - 4.5% 5.5 - 6.5% 0.14 - 0.16% Negative < 50,000/g < 10/g Negative 7.5 - 15mg (spray-dried) < 1.0ml (spray-dried) white to light cream clean, pleasing dairy flavor Fresh, slightly creamy

Packaging
Stitched or glued, multiwall kraft bag with polyethylene inner liner. No staples or metal fasteners.
Net weight: 25.0 kg
Gross weight: 55.6 - 56.2kg
Also available in plastic-lined corrugated paperboard or aluminum tote bins.
Storage
Ship and store in a cool, dry environment at temperatures less than 27єC (80єF) and relative humidity less than 65%. Use within 6 - 9 months. Note that storage life is very dependent on storage conditions and this figure is only a guide. Milkfat is susceptible to oxidative reactions that are accelerated by increased temperature. Flavor quality in particular is impaired if temperatures are too high and storage is extended.