Good quality yellow milk replacer milk substitute

Technology parameter of good quality yellow milk replacer  milk substitute

1.Product Description of good quality yellow milk replacer  milk substitute

(Milk replacer)Fat filled milk powders (M ) are produced by blending palm or coconut vegetable fat with high quality skimmed milk powder. It is used to replace Full cream milk powder ( while being more economical. It can be optionally made instant, enriched with vitamins and minerals, tailored to customer specifications

2.Applications of good quality yellow milk replacer  milk substitute

(Milk replacer)Fat filled milk powder is used as a whole milk powder replacer in many applications such as: recombined liquid milk, recombined sweetened condensed milk / ice cream, soup powder, toffee, fudges, yogurt, chocolate, coffee and tea whitener, cappuccino, bakery, confectionery, chocolate, biscuits, bread, cookies, dairy, processed cheeses, evaporated & sweetened Condensed Milk, Fruit and flavored Beverages, Sauces,etc.

3.Composition of  good quality yellow milk replacer  milk substitute

Glucose syrup, partially hydrogenated vegetable fat, skimmed milk powder, whey powder, stabilizer, milk proteins

4.Chemical of good quality yellow milk replacer  milk substitute

5.Microbiological of  good quality yellow milk replacer  milk substitute

6.Physical of good quality yellow milk replacer  milk substitute

Appearance: light cream powder

Smell and Taste: Typical taste and flavour

7.Packaging of good quality yellow milk replacer  milk substitute

25KG per Paper bag with PE bag inner liner or big bags

Loading :

16mt in 20’fcl and 25mt in 40’fcl

8.Storage and Shelf life of good quality yellow milk replacer  milk substitute

The product shelf life is 12 months. Goods are recommended to be stored in a cool and dry clean place away from all sources of heat and odour. Prolonged exposure to light should be avoided. If partially used bags of product are stored, care should be taken to seal the PE liner in order to prevent the uptake of moisture which can give rise to caking or lump formations in the powder.