Whole milk powder is a product obtained by spray evaporation of almost all water from liquid fresh milk.
| Protein (%) | ≥ 25 |
| Fat (%) | 26 – 28 |
| Humidity (%) | ≤ 4,0 |
| Ash (%) | approximately 6,5 |
| pH | ≤ 6,0 |
| Solubility (ml) | 1,0 – 1,5 |
| Lactose (%) +/-1 | approximately 38 |
| Cleanliness (disk) | A, A/B |
Whole milk powder is widely used as an intermediate product in many branches of the food industry, mainly in confectionery and baking in the production of desserts, chocolate, ice cream, cookies and creams.
Four-layer paper bag with polyethylene insert, 25 kg and 10 kg net
Foil sachets from 100 g to 2500 g net
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