WHOLE FULL CREAM GOAT MILK POWDER
GENERAL INFORMATION
Description:100% pure fresh goat milk is produced by wet method, which has well preserved the original nutrients of raw goat milk.
Origin : China,Shaanxi
Application: Yoghurt, biscuits, desserts, cream fillings, ice cream, fudges, cookies and other preferred use in the food industry
Requirements:The product conforms with all applicable China and European Union standards and regulations and is produced in compliance with requirements of HACCP System.
Goat powdered milk is, of course, less expensive than goat fresh milk and it's relatively non-perishable. And in terms of nutrients like calcium and protein, dried milk is comparable to fresh milk. ... They also claim that powdered milk is added to all low-fat and fat-free milk in order to give it more body.
FEATURES:
1. Two-way regulation: instant full cream goat milk powder has two-way regulation, active bacteria can not only regulate constipation to get angry, but also regulate diarrhea and indigestion, the effect is very mild and natural.
2. instant full cream goat milk powder for regulating intestinal can promote gastrointestinal motility, which can help the body to digest and absorb
3. instant full cream goat milk powder is fresh milk. After fermentation, the protein, fat and lactose in fresh milk are decomposed into lactobacillus, lactobacillus and galactose by fermentation. It is very useful for patients with protein allergy, lactose intolerance and hyperglycemia.
4. Patented product, pure fermented milk powder, based on Danisco DANISCO's quality strains.
Sheep MILK POWDER & Solid Beverage
We offer you premium services to the food industry, factory produce, specified quality, clean packaging, caution loading into shipping containers with high effectivity and efficiency on delivery time.
CHEMICAL SPECIFICATION
Protein |
> 24%
|
Moisture |
>5%
|
Fat |
> 26%
|
Lactose |
approx. 38%
|
Ash | < 6,5% |
PHYSICAL SPECFICATION
Scorched Particles |
Disc A / B
|
Antibiotics |
Absent
|
Colour |
White to creamy white
|
Odour & Taste |
Slightly sweet
|
MICROBIOLOGICAL SPECIFICATION
Standard Plate Count |
< 10.000 CFU per g
|
Coliform |
< 10 CFU per g
|
Yeast & Moulds |
< 50 CFU per g
|
Coag. Positive Staph. |
< 10 CFU per g
|
E-Coli | Absent |
Salmonella |
Absent
|