Flavor milk powder

Manufacture:         Obtained by the spray method
Appearance:          Uniform
Flavor and taste :   Slight creamy taste, free from other objectionable taste and flavor cream.
Colour:              Creamy
Fat:                 26 % max

Protein:             18% min.

Moisture content:    4 % max.
Titratable acidity : 0.15 % max. (expressed as lactic acid)
Burnt particles :    15 mg max. i.e. at least disk B
Insolubility index : 0.5 ml max. (at 24 )
Micro-organisms :    50,000 per gm max
coilforms   :        40 per 100gm max

Mould & Yeast:        90cells/g  Max

salmonella            Nil

PACKING: 

 multiple paper sacks kraft paper with polyethlene lining;

Net weight 25KG