Our Singapore company is a direct exporter for years of milk powder in partnership with a major Ukraine producer. This allow us to guarantee availabilities, quality and reliable deliveries despite the market situation. SKIMMED MILK POWDER Produced from fresh, high quality skimmed milk by a spray-drying process, medium heat. APPLICATION Yoghurt, ice-cream, bakery & confectionery, chocolate, processed cheese & spreads, recombined sweetened condensed milk. PRODUCT CHARACTERISTICS Physical and Chemical Characteristics Colour: white to slight yellow Flavour and Odor: characteristic Scorched particles Disk MAX: B Fat, % MAX: 1,5 Water, % MAX: 5 Acidity, °T MAX: 17 pH value: 6,7-7,0 Solubility index cm3: 0,15 Lactose, % MAX: 52 Protein: 30 – 32 % Radioactivity, BQ/kg MAX: within acceptable limit Antibiotics: Absent Bacteriological characteristics Total plate count/gr. MAX: 100.000 Coliforms/gr. MAX: < 10 Salmonelles/25gr.: Negative Yeast & Moulds/gr. MAX: 100 PACKAGING Multi-ply paper bags with polyethylene liner, 25 kg net weight. STORAGE Store product under cool, dry conditions. FULL CREAM MILK POWDER Produced from fresh, high quality skimmed milk by a spray-drying process, medium heat. APPLICATION Yoghurt, ice-cream, bakery & confectionery, chocolate, processed cheese & spreads, recombined sweetened condensed milk. PRODUCT CHARACTERISTICS Physical and Chemical Characteristics STANDARDGrade Colour: white to slight yellow Flavour and Odor: characteristic Scorched particles Disk MAX: B Fat, % MAX: 25 Water (Moisture), % MAX: 5 Acidity, °T MAX: 17 pH value: 6,7-7,0 Solubility index cm3: 0,1 Protein MIN: 23 Radioactivity, BQ/kg MAX: within acceptable limit Antibiotics: Absent Bacteriological characteristics Total plate count/gr. MAX: 100.000 Coliforms/gr. MAX: < 10 Salmonelles/25gr.: Negative PACKAGING Multi-ply paper bags with polyethylene liner, 25 kg net weight. STORAGE Store product under cool, dry conditions. FAT FILLED MILK POWDER INGREDIENTS: Skimmed Milk Powder, Vegetable Fat. APPLICATION Bakery & confectionery, chocolate, processed cheese & spreads, sour cream, ice-cream. PRODUCT CHARACTERISTICS Physical and Chemical Characteristics Colour: white to slight yellow Flavour and Odor: characteristic Scorched particles Disk MAX: B Fat, %: 26 Water, % MAX: 4 Acidity, °T MAX: 17 pH value: 6,7-7,0 Solubility index cm3: 0,15 Lactose, % MAX: 52 Protein MIN: 23 % Radioactivity, BQ/kg MAX: within acceptable limit Antibiotics: Absent Bacteriological characteristics Total plate count/gr. MAX: 100.000 Coliforms/gr. MAX: < 10 Salmonelles/25gr.: Negative Yeast & Moulds/gr. MAX: 100 PACKAGING Multi-ply paper bags with polyethylene liner, 25 kg net weight. STORAGE Store product under cool, dry conditions. | 
