How milk powder is obtained
The milk powder production process has been worked out to the smallest detail. They take the usual milk, pasteurize and homogenize, then thicken and dry them in special drying devices. At the same time, the operating temperature reaches up to 180 degrees Celsius. As a result of these manipulations, at the outlet, the same powder is obtained that can dissolve without residue in heated water. The resulting drink has all the same characteristics as the usual cow's milk.
Characteristics of testing:
Dry powder, with white and light cream color, smell and taste smooth like fresh pasteurized milk.
Acidic aspect T | 16-17 |
Fat content % | 26 |
Protein in non-fat milk solids | Not less than 34 |
Moisture | 3,7-4,0 |
Lactose | 31,5-38,7 |
Purity group | 1 |
AEC TRADING CO. LTD.
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