New Zealand Skimmed/Whole Milk Powder 25kg Cow Milk Powder for Food and Beverage

New Zealand Skimmed/Whole Milk Powder 25kg

Product Overview

New Zealand Skimmed/Whole Milk Powder 25kg Cow Milk Powder is a high-quality dairy product designed for use in food and beverage applications. It is produced using premium cow milk sourced from New Zealand’s trusted dairy farms, ensuring freshness, purity, and consistent nutritional value.

Product Type: Cow Milk Powder – Skimmed and Whole variants

Package Size: 25kg per bag

Intended Use: Food and Beverage manufacturing

Origin: New Zealand

Nutritional & Quality Features

The milk powder is carefully processed to retain natural nutrients, including protein, calcium, vitamins A and B12, and essential minerals. It is free from artificial additives, preservatives, and hormones, making it ideal for both consumer and industrial food production.

Skimmed Milk Powder: Low fat content, high in protein and lactose, suitable for low-fat dairy products.

Whole Milk Powder: Retains full fat content, ideal for creamy textures in beverages and baked goods.

Storage: Store in a cool, dry, and well-ventilated area; protect from moisture and direct sunlight.

Application Areas

Used in a wide range of food and beverage formulations including but not limited to:

• Ready-to-drink milk beverages
• Infant and children’s nutrition products
• Confectionery and dairy desserts
• Flavored milk and dairy-based sauces
• Instant soups and dairy-based seasonings

Quality Assurance

Each batch undergoes rigorous quality control checks to ensure compliance with international food safety and hygiene standards. The product meets the requirements of global food manufacturing processes and is suitable for use in both developed and emerging markets.

WHOLE MILK POWDER SPECIFICATION

Chemical Results:             Results:

Moisture (%)                     3.9

Milk Fat ((%)                     26

Ash (%)                            7.0

Protein (dry basis %)        100

Lactose (%)                     55.2

UDWPN (mg/g)                2.4

Insolubility Index (mL)     1.0

Acidity (%)                       0.10

Bulk Density (g/mL)         0.685

Scorched Particles Standard A

pH (50 g/l water at 20 Degrees C) 6.59

Micro Results:                   Results:

Antibiotics                          Negative

Phosphatase (ug/ml)          < 6

Salmonella (per 375 g)        Not Detected

Coliforms (per 0.1g @ 30 Degrees C) Absent

Standard Plate Count                     < 5,000

Moulds (per g)                                < 10

Yeast (per g)                                  < 10

Thermophilic Bacteria (per g)           150

Thermophilic Spores (per g)             < 10

Mesophilic Spores (per g)                   60

Thermoduric Bacteria (per g)               250

FULL CREAM MILK POWDER

PHYSICAL AND CHEMICAL SPECIFICATIONS:

    · Moisture; 2.5% max

    · Lactose; 36.0% min

    · Fat; 26.0% min

    · Protein; 24.0% min

    · Ash; 7.0% max

    · Solubility Index; 1.0 max

    · Titratable Acidity; 0.15 max

    · Color; Cream/White

    · Flavor; Pleasant

MICROBIOLOGICAL SPECIFICATIONS:

Standard Plate Count; 50000 cfu/g max

Coliforms; 10 cfu/g max

Staphylococcus; 10 cfu/g max

Salmonella; Negative

E. Coli; 10 cfu/g max

S. Aureus; 10 cfu/g max

Yeast & Moulds; 250 cfu/g max

Sediment Disc; (/25g)Disc 2 max

SKIMMED MILK POWDER

Physical & Chemical Specifications:

    • Protein 34.0% min

    • Lactose 52.0% max

    • Fat 1.25% max

    • Ash 8.6% max

    • Moisture 4.0% max (non-instant)

    • and 4.5% max (instant)

Full-fat milk powder contains high-quality protein, fat, multi-vitamin and minerals such as calcium, phosphorus and iron in milk. It is a good nutrition for daily drinking. It can prevent dry and dull skin and make skin fair and shiny.

It can also be supplemented with rich calcium, suitable for people who are deficient in calcium, children, irritability, insomnia, and people with high work pressure. Whole milk powder is prepared by sterilizing fresh milk, concentrating, spraying and drying.

After the fresh milk is processed into milk powder, the moisture is reduced from the original 88% to 2% to 5% (bottled), and the contents of nutrients such as protein, inorganic salt and fat are concentrated. For example, 3.3 grams of protein per 100 grams of milk, and 26.2 grams of 100 grams of whole milk powder; 4 grams of fat per 100 grams of milk, and 30.6 grams of 100 grams of whole milk powder;

Calcium, phosphorus, iron, vitamin A, B1, B2, PP and other content increased