Buttermilk Powder

PRODUCT DESCRIPTION

Is obtained by spray drying liquid sweet buttermilk.

APPLICATION

Is widely used in the manufacture of: delicatessen products, creams, sauces, frozen desserts, milk beverages products and in bakery and confectionery industries.

CHARACTERISTIC

Color – cream to dark cream, uniform.
Appearance – loose uniform powder, without lumps & scorched particles.
Taste and smell – milky, slightly sweet, without foreign odors and flavors.

STORAGE CONDITIONS AND SHELF LIFE

The product should be stored in clean, dry, airy, free from pests and insects conditions. Storage tem should be max. 25°C and humidity max. 75%. Shelf life is 12 months.

PACKING

25 kg paper bags with 3 or 4- layer insert of polyethylene, sealed and closed by an easy- open tape or sewed with an overlay paper. Net weight: 25 kg. 500-1000 kg big bags made of polypropylene lining.

CHEMICAL PARAMETERS

Protein (%)	min. 29,0
Fat (%)	max. 7,0
Moisture (%)	max. 4,0
Ash (%)	max. 8,0
pH	min. 6,5
Carbohydrates/g including lactose	max. 50,0
Purity (disc)	max. B

MICROBIOLOGICAL PARAMETERS

Total Plate Count/g	max. 30.000
Salmonella /25 g	absent
Antibiotics	absent
Listeria monocytogenes/25g	absent
Enterobacteriaceae/g	<10
Coagulate-positive staphylococci/g	<10