Buttermilk Powder

Product Description
Powder manufactured by spray drying of pasteurized buttermilk.

Usage
Ingredient in desserts, ice creams, sweets, additive in bakery and confectionary industry, additive to concentrated products, remaining branches of food industry. Used also by feed production.

Benefits
An economic alternative to traditional whole and skim powdered milk. The powder is not greasy to the touch and does not smear during the process of manufacturing. Easily dissolvable in warm and cold water.

Organoleptic parameters
Free-flowing and homogenous powder of white up to light cream color.
Sweet creamy taste with after-taste of pasteurization.

Physical-chemical parameters

Fat (%)	?9
Protein (%)	?28
Ash (%)	?7
Moisture (%)	?4

PH	?6,5
Lactose (%)	48-54
Schorched Particles	A, A/B

Microbiological parameters

Total Plate Count /g	<50,000
Salmonella /25g	absent
Staph. Aureus /g	<10
Enterobacteriaceae /g	<10
Antibiotics	absent
Coliform bacterias /0,1g	absent
E-coli /0,1g	absent
Yeasts /g	<50
Molds /g	<50

Allergens
Lactose, milk proteins

Packaging
25 kg net / four-layered paper bag lined with polythene or 1000 kg / BIG-BAGs

Storage
Product should be kept in a closed package in a dry and cool place.
The expiration date for the product in an original package: 12 months.