Whole Milk Powder 26% Fat is made by spray-drying pasteurized cow’s milk. It is a soluble powder with a minimum of 26% milk fat and has a sweet, desirable flavor. It is used in a wide range of applications.

Applications:

Nutritional beverages, ice creams, confectionery, yogurt, reconstitution of milk, canning operations.

Features:

Whole Milk Powder 26% Fat is typically used for its functional and nutritional properties in food and beverage formulations. It is used in further manufacture and can be used as a replacement for liquid whole milk. It is used as an ingredient in bakery products, dry blends, and snack foods.

Storage & Handling:

Milk powder tends to absorb odour. Therefore, this product is stored in an odour-free environment, away from direct sunlight and at a temperature below 25 °C with relative humidity below 65% to maintain its functional properties. While the bag is intact and the product is kept under these conditions, it has a shelf life of 728 days from the date of manufacturing.

Regular Whole milk Powder is a soluble powder made by spray-drying fresh pasteurized whole milk

Applications:

• A wide range of applications, including reconstituted milk, ice cream mixes, and confectionery products
• Is extensively used as an ingredient in bakery products and snack foods
• Is an ideal milk source for any situation where regular liquid milk supply or refrigeration is not available

Features:

• Good solubility
• Good flow process
• Full fat content
• Rich creamy flavor

Storage & Handling:

Whole milk Powder is hygroscopic and can absorb odors. Therefore, adequate protection is essential. It is recommended that the product be stored at below 25°C, relative humidity below 65%, and in an odor-free environment. Stocks should be used in rotation, preferably within 24 months of manufacture.