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Permeate Powder
Is obtained from milk or whey, after ultrafiltration or microfiltration process, initial concentration on the reverse osmosis or nanofiltration installation, final concentration on rotary evaporator, crystallization and spray drying.
Is used in the manufacture: cakes, sweets, yoghurts, ice-cream, processed cheese, beverages, delicatessen products and others.
Color – creamy to light yellow, uniform.
Appearance – loose uniform powder, without lumps & scorched particles.
Taste and smell – lightly milky, lightly sweet, without foreign odors and flavors.
The product should be stored in clean, dry, airy, free from pests and insects conditions. Storage tem should be max. 25°C and humidity max. 75%. Shelf life is 12 months.
25 kg paper bags with 3 or 4- layer insert of polyethylene, sealed and closed by an easy- open tape or sewed with an overlay paper. Net weight: 25 kg. 500-1000 kg big bags made of polypropylene lining.
| min. 1,5% | min. 3,0% | |
| Protein (%) | min. 1,5 | min. 3,0 |
| Fat (%) | max. 1,0 | max. 1,0 |
| Moisture (%) | max. 4,0 | max. 4,0 |
| Ash (%) | max. 7,5 | max. 7,5 |
| pH | min. 6,0 | min. 6,0 |
| Carbohydrates/g including lactose | min. 87,0 | min. 85,0 |
| Purity (disc) | max. B | max. B |
| Total Plate Count/g | max. 30.000 |
| Salmonella /25 g | absent |
| Antibiotics | absent |
| Listeria monocytogenes/25g | absent |
| Enterobacteriaceae/g | <10 |
| Coagulate-positive staphylococci/g | <10 |