BUTTERMILK
                      POWDER

 

PRODUCT DESCRIPTION
Buttermilk powders are obtained by spray-drying buttermilk, which comes from the churning of cream into butter. Buttermilk composition is close to that of skimmed milk but with a higher fat content. It is rich in milk fat globule membrane and phospholipids.

CHARACTERISTIC
Creamy white powder. Rich creamy flavor. Milky taste and smell typical for pasteurized milk, smell without foreign odour.

 

APPLICATIONS
Biscuits and pastry, ice cream, confectionery, sport & health food, sauces and dressing, puddings.
Proteins in buttermilk powder can function as emulsifiers, stabilizing oil-water interfaces in products such as sauces, dressings or ice creams. These proteins promote also foam formation and stability in products such as baked goods, and allow a browning crust effect when Maillard reaction is desired. Their water-binding properties can increase the viscosity of products such as puddings and preserve product freshness.

 

BENEFITS
Buttermilk powder is low in fat and provides an excellent source of protein. Skimmed milk powder substitute.

 

CHEMICAL PARAMETERS

Protein (%)

≥ 30

Fat (%)

≥ 7,0

Moisture (%)

≤ 4,0

Carbohydrates (%)

49,0

pH

>6,1

Insolubility (ml)

≤ 1,0

Lactose(%)

≤53

Purity (disc)

A, A/B

 

MICROBIOLOGICAL PARAMETERS

Total Plate Count /g

≤ 30 000

Coliforms /0,1g

absent

E- Coli /0,1 g

absent

Salmonella /25 g

absent

Antibiotics

absent

Yeast /g

≤ 10

Mould /g

≤ 10

 

PACKAGING

Conforms to mandatory EU safety requirements for materials in contact with food.
Multiply paper bag with a polyethylene liner, net weight of 25 kg.
Private label and custom packaging are available upon request.

SHELF LIFE
12 months in its original closed package.

STORAGE CONDITIONS
In clean, dry, cool place.