Technical aspects
Ultrafiltrated milk powder has a light, free-flowing structure and a uniform appearance. Small lumps are acceptable and break up easily. The colour of the product ranges from white to pale yellow. It remains stable under typical storage conditions and its chemical parameters allow for a wide range of applications in food technology.
| Parameter | Value |
|---|---|
| Water content | max 4.0% |
| Fat content | max 1.0% |
| Protein content | max 8.0% |
| pH | max 7.0 |
| Lactose content | 75–85% |
| GMO | Does not contain |
| Allergens | Contains milk proteins and lactose |
