Technical aspects
Full cream milk powder is a free-flowing, homogeneous product without lumps or impurities. Thanks to its low moisture content and good microbiological parameters, it ensures stability and safety in storage.
| Parameter | Value |
| Colour | White cream |
| Taste and smell | Typical of pasteurised milk, clean |
| Form | Free-flowing powder, no lumps |
| Water content | Max. 4.0% |
| Fat content | Min. 25% |
| Protein content | Min. 26% |
| pH | 6.3 – 7.0 |
| Burnt particles | Min. class B |
| Insolubility index | Max. 1% |
| Total number of microorganisms | ≤ 30,000 cfu/g |
| Enterobacteriaceae | ≤ 10 cfu/g |
| Coagulase-positive staphylococci | ≤ 10 cfu/g |
| Yeast and moulds | ≤ 100 cfu/g |
| Listeria monocytogenes | Absent in 25 g |
| Salmonella | Absent in 1 kg |
| Allergens | Milk and milk products (including lactose) |
| GMO | GMO-free product |
| Ionising radiation | Not subjected to |
