Product Description
Powder yoghurt manufactured by spray drying of skim pasteurized milk.

Usage
Harmonious and sour yoghurt taste contributes to the fact that it is good to be used in the production of ice creams, chocolate fillings, desserts and salad sauces.

Organoleptic parameters
Free-flowing powder, with no crumbs, of white up to yellowish color.
A typical taste for yoghurt, pure, without any strange smells.

Physical-chemical parameters

Fat (%)

? 1

Protein (%)

? 34

Ash (%)

? 8

Moisture (%)

? 4

PH

4,4 ? 4,6

Lactose (%)

? 45

Scorched Particles

A

Microbiological parameters

Total Plate Count /g

?10000

Salmonella /25g

absent

Staph. Aureus /g

<10

Enterobacteriaceae /g

<10

Antibiotics

absent

Coliform bacterias /0,1g

absent

E-coli /0,1g

absent

Yeasts /g

<100

Molds /g

<100

Allergens
Lactose, milk proteins

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

Storage
Powdered yoghurt should be kept in dry, clean and airy warehouses on the pallets.
Temperature should not exceed 25°C with a relative humidity that does not exceed 60%.
Powdered yoghurt can be stored for a maximum time of 12 month since the production date.

Comments
There are also products characterized by pH 4,0-4,4 and pH 5,3-5,4 in our offer.

Oferujemy produkty z certyfikatami Kosher lub Halal.

We offer products with Kosher or Halal certificates.

ВСЯ НАША ПРОДУКЦИЯ СЕРТИФИЦИРОВАНА KOSHER или HALAL.

NOUS OFFRONS LES PRODUITS AVEC LES CERTIFICATS KOSHER ou HALAL.

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