| |
| Chemical Specification |
Vegetable Fat
Moisture
Protein
Lactose
Mineral
Titratable acidity
Solubility index
Wettabilty
Lecithin |
26
4.00%
25%
35.00%
6.00%
0.15%
1.00%
60 sec.
0.20% |
min
max
approx
approx
approx
max.
max.
max.
max. |
| Bacteriological Specification |
Total plate count
Coliform
Salmonella
|
50,000/g max.
Absent in 0.1 g
Absent in 25 g |
Instant Fat filled milk powder fat 26/ protein 25
is sitable for dairy and yoghurt, confectionery, pastry, baker, ice cream, direct consumption,
|
|
| Physical Specification |
| Colors White to Creamy white |
|
 |
| |
|
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