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

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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%

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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

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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

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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

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.