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Dry whole milk and whole milk powder refer to U.S. Food and Drug Administration and CODEX Alimentarius-defined terms respectively. whole milk must contain between 26% and 40% milkfat (by weight) on an “as is’’ basis and not more than 5.0% moisture (by weight) on a milk-solids-notfat (MSNF) basis. Whole milk powder can contain between 26% and 42% milkfat and the protein level can be adjusted to a minimum of 34% in MSNF.
Typical Applications
For bakery, confectionery, dairy, prepared mixes, sauces, and soups as:
- An economical source of dairy solids, including milkfat
- A convenient form of nutritious milk that doesn’t require refrigeration, and is easily reconstituted
- An easily transported and stored dairy ingredient
| Typical Composition | |
|---|---|
| Protein | 24.5% – 27.0% |
| Lactose | 36.0% – 38.5% |
| Fat | 26.0% – 40.0% |
| Ash | 5.5% – 6.5% |
| Moisture | 2.0% – 4.5% |
Physical and Chemical Aspects
| Typical Microbiological Analysis: | |
|---|---|
| Standard plate count | <10,000CFU/g* |
| Coliform | 10/g max. |
| E.coli | Negative |
| Salmonella | Negative |
| Listeria | Negative |
| Coagulase-positive staphylococci | Negative |
| Other Characteristics: | |
|---|---|
| Scorched particle content | 7.5 – 15.0mg (spray-dried) 22.5mg (roller-dried) |
| Titratable acidity | 0.15% (max.) |
| Solubility index | 1.0 ml (spray-dried) 15.0 ml (roller-dried) |
| Color | White to light cream color |
| Flavor | Clean, pleasing dairy flavor |
*Extra Grade
Packaging
– Stitched or glued, multiwall kraft bag with polyethylene inner liner. No staples or metal fasteners. Also available in plastic-lined corrugated paperboard or aluminum tote bins.
– Delivered in 25kg multi-ply paper sacks with inner polyethene liner. Stacked on a 1000 x 1200 pallet in 8 layers
of 5 bags (1000kg per pallet) The product should be stretch or shrink wrapped for transportation protected
against damage during transportation.
– Whole Milk Powder Bulk Packaging: 55LB Bag
– Dry Whole Milk Powder Bulk Pallet: 50 – 55 LB Bags
Storage
Ship and store in a cool, dry environment at temperatures less than 27ºC and relative humidity less than 65%. Use within 6 – 9 months. Note that storage life is very dependent on storage conditions and this figure is only a guide. Milkfat is susceptible to oxidative reactions that are accelerated by increased temperature. Flavor quality, in particular, is impaired if temperatures are too high and storage is extended.

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