Milk powder substitute
Description

The milk-containing product is an alternative to natural whole milk powder, it is produced from pasteurized whey and vegetable oils or animal fats (beef fat) with subsequent heat treatment, thickening, homogenization and drying on a spray drying unit.

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(01) Advantages

For the dairy and oil-fat industry:

  • Improves structure - increases creaminess and viscosity;
  • Gives the finished products a milky and creamy taste;
  • Fast and complete dissolution;
  • A ready-made solution, more effective than a combination of whey and breastmilk, because the reconstituted product has a homogeneous consistency (fat is not separated);
  • Increases the productivity of the ultra-pasteurization line by reducing downtime for washing.

For the confectionery, bakery and grocery industry:

  • Gives splendor and porosity to the dough;
  • Helps to improve the taste and color of finished products;
  • Full-fledged replacement of Whole Milk Powder without changing the formulations of the final products;
  • Fast and complete dissolution with stirring. It mixes well with other dry components without forming lumps;
  • Simplifies and accelerates production processes due to better dissolution compared to milk powder;
  • Using a product of different fat content allows you to change the consistency and plasticity of products;
  • Increasing the shelf life of final products by replacing milk fat with vegetable fat.
(02) Scope of application
  • Dairy industry – production of sour cream products, cottage cheese products, yogurt products, condensed mixtures, processed cheese products;
  • Oil-fat industry – production of mayonnaise, spreads, margarine;
  • Confectionery industry – production of confectionery, chocolate pastes, candy fillings and various glazes;
  • Bakery industry – production of bakery and pasta products;
  • Food industry – production of soups, porridges, sauces, mashed potatoes;
  • Meat industry – production of sausage products, meat semi-finished products;
  • Instant drinks (3in1 coffee, cocoa), vending coffee machines
(03) Specification

Organoleptic indicators

Mass fraction of fat, %, min 20-25
Mass fraction of moisture, %, max 5
The mass fraction of protein in the dry skimmed milk residue, %, min 5
Acidity, T°, max 21
Solubility index, cm3 of the crude residue, max 0,2
Purity Group I
(04) Storage conditions and expiration date

24 months at a temperature from 0 ° C to 20 ° C and a relative humidity of no more than 85%

(05) Type of packaging

Multilayer paper bags with a polyethylene liner of 25 kg.
Bags made of polymer materials based on aluminum foil or metallized film from 100 to 1000 g

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