Characteristics Dairy Powder 26 PA can be used instead of full cream milk powder or
skim milk powder plus vegetable fat.
Advantages Economical comparing to SMP or WMP.
Very high quality emulsion
Very smooth mouth feeling
High and constant quality
Excellent organoleptic results
Ingredients Dairy Proteins, Lactose, Palm Oil

ANALYTICAL SPECIFICATIONS (approximate values)
Moisture : < 3,0 %
Lactose : 55,4% (+/- 2,5 %)
Protein : 9,8 % (8,8 % min)
Ashes : 5,8% (6,6 % max)
Fat : 26,0 % (+/- 1,5 %)

MICROBIOLOGICAL SPECIFICATIONS
Standard plate count : < 50 000/g
Yeasts and moulds : < 100/g
Coliforms : < 5/g
Pathogen germs : none

High quality European Milk Powder