top of page
Full Cream Milk Powder
Quick Details
Product Type: Milk Powder 
Type: Dried Whole Milk 
Age Group: Adults, Children, Baby, Old-Aged 
Processing Type: Sterilized 
Certification: EEC, HACCP, ISO, KOSHER, HALAL 
Packaging: Bag 
Brix (%): 38 
Fat Content (%): 26 
Protein (%): 26
Fineness (%): 5.9 Max. 
Moisture (%): 4 
Coagulation: 0.2 
Shelf Life: 12 months 
Weight (kg): 25 
Country of Origin: Poland 
SH: 6.8 Enterobacteriaceace in 1g: 0 Yeast and Moulds in 1g: 10 Staphylococus coagulase - positive in 1g: 0 Salmonella in 25g: 0 Listeria monocytogenes in 25g: 0 Staphylococcus enterotoxins in 25g: 0 Dioxins PCB: in accordance with CR (EC) 1881/2006 Spores in 10g: max 10/g

Full Cream Milk Powder

  • 1. NAME: FULL CREAM MILK POWDER

     2. DESCRIPTION

    Full Cream Milk Powder is produced from pasteurized full-fat cow's milk, by spray drying

    3. TECHNICAL REQUIREMENTS

     3.1 Packaging and transport. Immedieate packing is:

    • silo, tank: clean, dry, approved for the transport of foodstuffs
    • 4-ply paper bags with polyethylene liner
    • aluminum or plyethylene bags
    • big bags - Polyethylene liner is welded, paper bag is sewn by machine. Bags are on pallets. Aluminum or polyethylene bags are welded and   packed into cartons. Immediate packaging is approved for direct food packaging in accordance with Regulation (EC) 1935/2004
    •  Transportation is carried out only with means of transport which ensure protection from damage, wetness and other harmfull           enviromental impact. Every mean of transport has valid sanitary documents. 

    4. MARKING Full Cream Milk Powder is marked with:

    • name and address of producer
    • country of origin
    • name of product
    • production date or lot number, expiry date: Best before
    • net weight
    • fat content
    • storage conditions
    • veterinary approval number

    5. Nutrition value for 100g of powder  

    • Energy value 2084kJ / 498kcal,
    • protein 26g,
    • carbohydrates 40g,
    • fat 26g

    6. CHEMICAL, MICROBIOLOGICAL, PHYSICAL REQUIREMENTS  

    • Enterobacteriaceace in 1g: 0
    • Yeast and Moulds in 1g: 10
    • Staphylococus coagulase - positive in 1g: 0
    • Salmonella in 25g: 0
    • Listeria monocytogenes in 25g: 0
    • Staphylococcus enterotoxins in 25g: 0
    • Dioxins PCB: in accordance with CR (EC) 1881/2006
    • Spores in 10g: max 10/g 
    • Contents of metals - Lead (Pb) - max 0,1  mg/kg
    • Aflatoksin M1 - max 0,050  µg/kg
    • Antibiotics - negative
    • Total Plate count  <10 000 

     

    7. DECLARATIONS

    • No ingredients or additives consisting of GMO occure in FCMP
    • FCMP is no a subject to ionizing radiations and product does not require specific labeling 
    •   Only milk and milk derivates including lactose 

    8. STORAGE 

    • FCMP is stroed in a drym clean, odour-free warehouse.
    • Products is stored in temerature <25 °C, humidity max 75%, no longer than:
    • 12 months from production date in paper bagds and big bags
    • 6 months from productions date in aluminum or polyethylene bags

    9. REGULATORY INFORMATIONS 

    • Commision Regulation  (EC) no 1441/2007 amending Commision Regulation  (EC) no 2073/2005
    • Commision Regulation (EC) no 1881/206
    • Regulation  (EC)no 396/2005 of the European Parliament and of the Council amending Council Directive 9/414/EEC
    • Regulation  (EC) no 1935/2004 of the European Parliament and of the Council   
    • Regulation  (EC) no 1929/2003 of the European Parliament and of the Council   
    • Regulation  (EC) no 1830/2003 of the European Parliament and of the Council   
    • Directive 1999/2/EC of the  European Parliament and of the Council
    • Directive 1999/3/EC of the  European Parliament and of the Council 
    • Regulation (EU) no  1169/2011 
bottom of page