Process : Fresh Pasteurized Skimmed Milk from Pure Cow’s Milk is used as raw material. It is dried using Spray Drying system.
Appearance : White to Creamy white color powder Free from Lumps & Extraneous matter.
Organoleptic : Has a clean and Pleasant Milky taste.
Physical & Compositional Standard:
Protein : Min 34%
Milk Fat : Max. 1.25%
Moisture : Max. 4.00%
Titratable Acidity : Max. 0.15%
Scorched Particles : Disc B or better
Insolubility Index : Max. 1.25 ml
WPN-Index : Min 6 mg/g
Loose Bulk Density : 0.65 /- 0.10g/ml
Total Ash : Max 8.2%
Neutralizer Test : Negative
Antibiotics Test : Negative
Microbiological Standard:
Standard Plate Count /g : Max 10,000
Coliform Count /0.1g : Absent
E. Coli in 0.1g : Absent
Enterobacteriaceae / g : Absent
Salmonellae / 25g : Absent
Staphylococcus Aureus / g: Absent
Shigellan in 25g : Absent
Yeasts & Moulds / g : Absent
Packing & Shelf Life: 25 Kg PP Multiply-Kraft paper bags - 12 Months from date of manufacture.

Process : Fresh Pasteurized Pure Cow’s Milk is used as raw material.
It is dried using Spray Drying system.
 
 
Appearance : White to Creamy white color powder Free from Lumps &
Extraneous matter.
 
Organoleptic : Has a clean and Pleasant Milky taste.
 
Physical & Compositional Standard:
Milk Fat : Max. 26%
Moisture : Max. 3.00%
Titratable Acidity : Max. 0.15%
Scorched Particles : Disc B or better
Insolubility Index : Max. 1.0 ml
WPN-Index : Max 1.51 - 5.99 mg/g
Total Ash : Max 6%
Protein : Min 26%
Neutralizer Test : Negative
Antibiotics Test : Negative
 
Microbiological Standard:
Standard Plate Count /g : Max 10,000
Coliform Count /0.1g : Absent
E. Coli in 0.1g : Absent
Enterobacteriaceae / g : Absent
Salmonellae / 25g : Absent
Staphylococcus Aureus / g: Absent
Shigellan in 25g : Absent
Yeasts & Moulds / g : Max 50
 
Packing & Shelf Life: 25 Kg PP Multiply-Kraft paper bags - 12 Months from date of Manufacture.
 

GENERAL – The material is made by fresh pasteurized spray dried standardized mil.

PHYSICAL ANALYSIS
Appearance	Creamy White
Flavour & Taste	Pleasant & Clean
Texture	Smooth & Free From Lumps
Bulk Density (Gm / ml)	0.65
CHEMICAL ANALYSIS
Moisture % W/W	2.85
Total Milk Solids % W/W	97.15
Fat % W/W	17.31
Titratable Acidity (as Lactic Acid) %	0.81
Sediment Grade (A.D.P.I.)	A
Insolubility Index (ml)	0.3
Ash % W/W (ODB)	4.98
Protein % (ODB)	20.12
MICROBIOLOGICAL ANALYSIS
S.P.C./Gm	8000
Coliform count /0.1 gm	Absent

Process : Butter or Fresh pasteurized cream derived from Pure Cow’s Milk is used as raw material.
Appearance : Light yellow in color (at 1 – 5o c). Free from particles with a smooth fine grain Structure.
Organoleptic : Has a clear and pleasant flavor, free from sour, bitter or rancid taints.
Physical & Compositional Standard:
Milk Fat : 99.7 % Minimum
Moisture content : 0.3 % Maximum
Peroxide Value : 0.2 – 0.3 meq / kg
Free Fatty Acids : 0.3 % as oleic acid
Melting Point : 28 o C - 32 o C .
Reichert-Meissl (RM) value : 30 (not less than)
Polenske (P) value : 2 (Maximum)
Butyro –Refractometer (B.R) : 40-43
Reading (at 40o C)
Baudouin Test : Negative
 
Microbiological Standard:
Total Count : 1000 / gram maximum
Coliform : 10 / gram maximum
E . coli : Absent in 1 gram
Salmonella : absent in 25 gram
Coagulase/ve staphylocci : absent in 1 gram
Faecal streptococci : 100 / gram maximum
Yeast & moulds : 10 / gram maximum
Packing & Shelf Life: 195 Kg Drums / 15 Kg Tins - flushed with Nitrogen Gas ( 10o C to 40o C) 12 Months from Manufacture.
 

Process : Fresh Pasteurized Skimmed Milk from Pure Cow’s Milk is used as raw material. It is dried using Spray Drying system.
Appearance : White to Creamy white color powder Free from Lumps & Extraneous matter.
Organoleptic : Has a clean and Pleasant Milky taste.
Physical & Compositional Standard:
Milk Fat : Max. 1.25%
Moisture : Max. 4.00%
Titratable Acidity : Max. 0.15%
Scorched Particles : Disc B or better
Insolubility Index : Max. 1.25ml
WPN-Index : Max 1.50mg/g
Aflatoxine M1 : Max. 5.00ppb
Loose Bulk Density : 0.65 /- 0.10g/ml
NO3 : Max. 30mg/kg
Heat Stability at 1200C : Min. 20-45 mins Optimum 20-30 mins
 
Microbiological Standard:
Standard Plate Count /g : 10,000
Plate Count 55C/g : 500
Thermophillic Spores / g: 200
Enterobacteriaceae / g : Absent
Salmonellae / 25g : Absent
Staphylococcus Aureus / g: Absent
Bacillus Cereus / g : 10
Yeasts & Moulds / g : 40
 
Packing & Shelf Life: 25 Kg PP Multiply-Kraft paper bags - 12 Months from date of manufacture.

Process : Fresh Pasteurized Cream derived from Pure Cow’s Milk is used as raw material. After churning and removal of Butter Milk, to produce a product containing not less that 82% Fat free from all additives.  
Appearance : Light Yellow in color. Free from particles with a smooth fine grain solid Structure.
Organoleptic : Has clean and Mild Flavor typical of pure milk Fat, Free from sour, bitter or rancid taints.
Physical & compositional Standard:
Milk Fat : 82% Minimum
Moisture content : 16% Maximum
Curd : 1.5% Maximum
Acidity : 0.06%Maximum
(as lactic acid)
 
Microbiological Standard:
Total count : 30,000 / gram Maximum
Coliform : 10 / gram Maximum
E. Coli : absent in 1 gram
Salmonella : absent in 25 gram
Coagulasc ve staphylocci : absent in 1 gram
Faecal Streptococci : 100 / gram Maximum
Yeast & Moulds : 10 / gram Maximum
 
Packing & Shelf Life: 25 kg Pack in LDPE used Corrugated Box at - 200c temp –
12 months from Date of manufacture.

Process : Butter or Fresh Pasteurized Cream derived from Pure Cow’s Milk is used as raw material. It is centrifugally separated to produce a product containing not less that 99.9% Fat, free from all additives.
Appearance : Light Yellow in color (at 1 – 5???C). Free from particles with a smooth fine grain Structure. Temperature exceeding 34o C it melts to clear yellow oil.
Organoleptic : Has a clean and mild flavor typical of pure milk Fat, Free from sour, bitter or rancid taints.
Physical & Compositional Standard:
Milk Fat : 99.9% Minimium
Moisture content : 0.1% Maximum
Peroxide Value : 0.2 – 0.3 meq / kg
Free Fatty Acids : 0.3% as oleic acid
Melting Point : 28o C – 34o C
 
 
Microbiological Standard:
Total count : 1,000 / gram Maximum
Coliform : 10 / gram Maximum
E.Coli : absent in 1 gram
Salmonella : absent in 25 gram
Coagulase /ve staphylocci : absent in 1 gram
Faecal Streptococci : 100 / gram Maximum
Yeast & Moulds : 10 / gram Maximum
 
Packing & Shelf Life: 195 Kg Drums / 15 Kg Tins - flushed with Nitrogen Gas ( 10o C to 40o C) 12 Months from Manufacture.

SPECIFICATION :

ORGANOLEPTIC CHARACTERISTIC
Colour Smell Taste	creamy-white, free flowing powder typical for the product typical for the product
PHYSICO-CHEMICAL ANALYSIS
Moisture: Protein: Lactose: Fat: Titratable acidity: Solubility Index: Disc: Antybiotics:	max. 4.0% min. 11% min. 65% max. 1.5% max. 0.15% max. 1.25ml A max B negative
MICROBIOLOGICAL ANALYSIS
Total plate count: Coliforms: Salmonella: Staph. aureus: Listeria monocytogenus:	max. 50 000/g absent in 1g absent in 25g absent in 1g absent in 25g
PACKING: - 4 ply paper bags with polyethylene liner 25 kgs net - "big bag" - weight according to the client's requirements
SHELF LIFE: Product can be kept in the unopened packing for 12 months, in temperature below 20oC and humidity not exceeding 75%

SPECIFICATION :

PHYSICO-CHEMICAL ANALYSIS
Moisture: Protein: Lactose: Fat: Ash: Solubility Index: Disc: pH:	max. 4.0% min. 11% min. 67% max. 2% max. 5.4% max. 1.0ml A max B min. 5.6
MICROBIOLOGICAL ANALYSIS
Total plate count: Salmonella: Listeria monocytogenus:	max. 50 000/g absent in 25g absent in 25g
PACKING: - 4 ply paper bags with polyethylene liner 25 kgs net
SHELF LIFE: Product can be kept in the unopened packing for 24 months, in temperature below 20oC and humidity not exceeding 75%
Acid whey powder FEED GRADE SPECIFICATION
ORGANOLEPTIC CHARACTERISTIC
Colour Smell Taste	creamy-white, free flowing powder typical for the product typical for the product
PHYSICO-CHEMICAL ANALYSIS
Moisture: Protein: Lactose: Fat: Ash: Titratable acidity: Solubility Index: Disc: Antybiotics: pH:	max. 4.0% min. 11% max. 76% max. 1.5% max. 8.0% max. 0.15% max. 0.2 A, B, C negative min. 5.49
MICROBIOLOGICAL ANALYSIS
Total plate count: Coliforms: Salmonella: Staph. aureus: Listeria monocytogenus:	max. 50 000/g < 10g absent in 25g absent in 1g absent in 1g
PACKING: - 4 ply paper bags with polyethylene liner 25 kgs net - "big bag" - weight according to the client's requirements

SPECIFICATION :

ORGANOLEPTIC CHARACTERISTIC
Colour Flavor	creamy-white, free flowing powder sweet flavor with no offensive offflavors
PHYSICO-CHEMICAL ANALYSIS
Moisture: Protein: Fat: Lactose: Disc: pH:	max. 1.0% max. 0.4% min. 26% min. 98% A max B 6.2-6.7
MICROBIOLOGICAL ANALYSIS
Total plate count: Yeast and Mold: Salmonella: Coliforms: Staph. aureus: Listeria monocytogenus:	max. 30 000/g max. 100/g negative absent in 1g absent in 1g absent in 25g
PACKING: - 4 ply paper bags with polyethylene liner 25 kgs net
SHELF LIFE: Product can be kept in the unopened packing for 12 months, in temperature below 20oC and humidity not exceeding 75%

SPECIFICATION :

PHYSICO-CHEMICAL ANALYSIS
Moisture: Protein: Lactose: Fat: Ash: Solubility Index: Disc: pH:	max. 3.0% aprox. 2% min. 80% max. 1% max. 4.5% max. 1.0ml A max B min. 5.6
MICROBIOLOGICAL ANALYSIS
Total plate count: Salmonella: Listeria monocytogenus:	max. 10 000/g absent in 25g absent in 25g
PACKING: - 4 ply paper bags with polyethylene liner 25 kgs net
SHELF LIFE: Product can be kept in the unopened packing for 24 months, in temperature below 20oC and humidity not exceeding 75%