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.

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 a sweet, desirable flavor. It is agglomerated and instantized for easy mixing into cold water.

Applications:

It is used for repacking into consumer packs without further processing. Mixed directly into water in the home and easily reconstitutes to produce a fresh, nutritious milk drink.

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.

Instant Whole Milk Powder is a soluble powder made by spray drying fresh pasteurized whole milk

Applications:

Instant Whole Milk Powder is typically repacked for consumer applications

Features:

• Contains lecithin
• Fortified with Vitamin A and Vitamin D
• Excellent solubility
• Good flow properties
• 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.

Manufactured from fresh pasteurized, separated sweet whey from traditional cheesemaking. A yellowish-white, free-flowing powder which is readily soluble in water. A clean, sweet smell with of off flavors or odors. Free-flowing and without clumping.

Applications:

• Nutritional formulations
• Bakery and pastry
• Ice cream and frozen dairy desserts
• Confectionery and Chocolate
• Instant soup
• Infant formula
• Meat product
• Dry mixes (Milk-based)
• Coffee Creamer and Processed cheese
• Sports and Nutrition foods
• Snack foods and Beverages

Features:

• Taste, Odour, Flavour: Typical
• Color: White / Cream

Storage & Handling:

Should be stored under a maximum relative humidity (<65%) and a maximum of 35°C in a warehouse. Should not be exposed to direct sunlight or strong odours. It keeps its freshness up to the expiry date in an unopened bag under storage conditions.

Skimmed Milk Powder is made by spray-drying skimmed pasteurised cow’s milk. It has a maximum of 1.25% milk fat.

Applications:

Skim milk powder is typically used for its functional and nutritional properties in food and beverage formulations. The product characteristics include good water absorption and binding, solubility, emulsification, and dispersibility.

Suggested Uses include:

• Yogurt
• Ice-cream
• Sweetened condensed milk
• Confectionary
• Bakery products
• Dry blended products

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.

Skimmed Milk powder is a high-heat-stable powder made from fresh pasteurized cow’s milk. It is a soluble powder with a maximum of 1.25% milk fat and, together with AMF, provides the correct composition for recombined evaporated milk.

Applications:

• Recombining
• Industrial production
• Dosage depends on application. For recombining, we recommend 100 g powder for 900 ml water, giving approx. 1 litre ‘skimmed milk’.
• If for drinking purposes, previously boiled lukewarm water must be used.
• Skimmed milk powder is not adapted to be used as infant feeding.

Features:

Skimmed Milk Powder is a free-flowing powder, free of lumps, with a milky smell. WPNI min. 6.0 mg/g = Low heat (LH).

Storage & Handling:

Products are to be stored in closed bags away from strong odours under cool, dry conditions to prevent deterioration due to humidity and high temperatures. 18 months minimum if kept under the prescribed storage conditions.

Skimmed Milk powder is a high-heat-stable powder made from fresh pasteurized cow’s milk. It is a soluble powder with a maximum of 1.25% milk fat and, together with AMF, provides the correct composition for recombined evaporated milk.

Applications:

Skim Milk powder is a high-heat-stable powder and is typically used for its functional and nutritional properties in food and beverage formulations. Used primarily for the manufacture of retort sterilised milk and milk products, including evaporated milk.

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.

Skimmed Milk Powder is a high-heat-stable powder made from fresh pasteurized skimmed milk. The powder has excellent dispersibility and flowability.

Applications:

Skim Milk Powder is suitable for use in food and beverage applications.

Storage & Handling:

• Store in a cool, dry, well-ventilated, odour-free area, away from direct contact with the floor & walls.
• Temperature should not exceed 25 °C and relative humidity should be below 65%.