MILK POWDER FLAVOUR FC7828/500NAT
APPLICATION
A direct replacement for full cream milk powder at 1% w/w for every 5% w/w full cream milk powder use in end products like biscuits, chocolates, bread, wafers, confectionery, chocolate drinks, powdered coffee and tea drinks.
LEGAL STATUS
This flavour is compounded from natural milk and cream and whey powders with natural aroma chemicals like lactones and vanillin.
CLASSIFICATION
This flavour is classified as natural flavour powder.
CHEMICAL ANALYSIS
DETERMINATION METHOD NO. RESULTS
Moisture % (m/m) AOAC Official Method No.
950.46.2000 5.58
Total Fat % (m/m) AOAC Official Method No.
996.06.2002 3.91
Total Protein % (m/m)
(Nx6.25) AOAC Official Method No.
981.10.2000,991.20.2000 10.2
Titratable Acidity % ISO 750 1998(E) 0.98
…..2/
MICROBILOGICAL
DETERMINATION METHOD NO. RESULTS SPECIFIED
LIMITS
Total Plate Count (cfu/g) Jan 2001, Chpt 3 <100 <100000
Total Yeast and Mould Count (cfu/g) Jan 2001, Chpt 18 <10 -
Total Coliform Count (MPN/g) Sept 2002, Chpt 4 <3 -
Coagulase Positive S. aureus (cfu/g) Jan 2001, Chpt 12 <10 Absent
Salmeonella Spp (per 25g) Apr 2003, Chpt 5 Not Detected Abesent
STORAGE
Keep sealed in original packing in a dry place, away from direct sunlight. This product is stable for one year.
PACKING
25kg high barrier bag packed in an outer carton.
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