100% Pure Good Health Goat Milk Powder Food Grade No Additives HACCP System

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.

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

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

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.

WHOLE MILK POWDER SPECIFICATION:

Meiling 100% full cream goat milk powder is a natural alternative to those sensitive to cow's milk.

Meiling Goat Milk Powder is 100% Pure No Additives, Hormone and Antibiotic Free, Batch tested Gluten Free, Non-GMO

While fresh goat milk and fresh cow milk have comparable flavor and nutrient content, goat milk has smaller size fat particles which produce a smaller and softer curd in the stomach. Small, soft curds are more rapidly broken down by stomach enzymes which make goat milk more easily digestible. It is not uncommon for people who have trouble with cow milk to successfully switch to goat milk.