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Description: Yoghurt powder produced from blending cultured skim milk solids and food acids
Intended use: Suitable for general consumption & as an ingredient in further processing
Physical and Chemical properties:
         • Appearance: Free from lumps and foreign matter, light cream coloured
         • Flavour: Acidic, free from off flavours
         • Fat: Maximum 1.5% (w/w)
         • Moisture: Maximum 4.0% (w/w)
         • pH: 4.2 to 4.8
         • Scorched Particles: Disc A / B (AS 2300.4.5)
         • Insolubility Index: 10mL maximum
Microbiological Properties:
Coliforms: less than 10 cfu/g
Yeast & Mould: less than 50 cfu/g
Salmonella: Not detected in 375g

Storage and Handling requirements:
Ambient, protect from moisture and direct sunlight
Shelf life: 18 months
25kg packaging: Heat sealed, multi-walled paper, poly lined bag. Coding DDMMYY. 20 bags/pallet as 5 rows x 4 bags
1,000kg packaging: Poly propylene woven outer bag with inner plastic liner. Coding DDMMYY. 1 bag/pallet.
Ingredients: Milk, Food Acids and Culture
Allergens:
Category: Milk & Milk products including Lactose

Yoghurt Powder