MILK
                      PERMEATE

 

PRODUCT DESCRIPTION
Milk permeate is obtained after elimination by the ultrafiltration of milk proteins and dairy fat contained in the milk.

CHARACTERISTIC
Creamy white powder. Taste and smell typical for pasteurized milk, smell without foreign odour.

 

APPLICATIONS
Chocolate and confectionery.  Dairy produce standardization.

 

BENEFITS
Excellent bulking agent, reduced hygroscopicity, protein rate, standardization, good fluidity and flow, reduction of production costs (mixtures and preparations).

 

CHEMICAL PARAMETERS

Protein (%)

≥ 7,0

Fat (%)

≤ 1,0

Moisture (%)

≤ 4,0

pH

>6,0

Insolubility (ml)

≤ 1,0

Lactose(%)

>83,0

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

≤ 30

Mould /g

≤ 30

 

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.