Description
The whole milk powder is produced with pure milk, which basically maintains the original nutrients in the milk, the protein is not less than 24%, the fat is not less than 26%, and the lactose is not less than 37%. It takes about 8-9 kilograms of milk to produce 1 kilogram of whole milk powder. When it is eaten, it needs 8 times of warm water for each milk powder. Full fat is higher than low fat and skim.
Whole milk powder is made from fresh milk by disinfection, dehydration and spray drying. Due to the spray drying treatment, the protein clot is small and soft, easy to digest compared with fresh milk, and has been sterilized and disinfected, suitable for infants.
However, volatile fats, sugars and vitamins have decreased. When prepared, the weight ratio is 1:8, and the ratio is 1:4, which is reduced to the original fresh milk. Feeding methods are fed with fresh milk.
Functions
It is typically used for its functional and nutritional properties in food and beverage formulations. it is used in further
manufacture and can be used as a replacement for liquid whole milk. it is used as an ingredient in bakery products, dry blends and
snack foods. suggested uses include: nutritional beverages, ice creams, confectionery, yoghurts, reconstitution of milk, canning
operations.
manufacture and can be used as a replacement for liquid whole milk. it is used as an ingredient in bakery products, dry blends and
snack foods. suggested uses include: nutritional beverages, ice creams, confectionery, yoghurts, reconstitution of milk, canning
operations.
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