Optimo Milk Vega P26, P16, P10

Product Description
Powder manufactured from milk mixture with vegetable oils by spray drying. Wet mixing guarantees better powder structure. This product is available in a few variants of protein content: 26, 16 and 10 percent. It is possible to produce the powder characterized by other parameters.

Usage
Food industry: confectionary products, sweets, creams, sauces, snacks, soups and desserts.

Benefits
An economic alternative to traditional whole powdered milk.

Organoleptic parameters
Free-flowing and homogenous powder of white up to light cream color.
Sweet taste with after-taste of pasteurization and vegetable oil.
Smell typical for milk with a mild vegetable oil flavor.

Physical-chemical parameters

	26/26	26/16	26/10
Fat (%)	26	26	26
Protein (%)	26	16	10
Ash (%)	6,5	6,5	6,5
Moisture (%)	4	4	4
PH	6,5	6,5	6,5
Lactose (%)	35	40	50
Scorched Particles	A, A/B	A, A/B	A, A/B

Microbiological parameters

	26/26	26/26	26/26
Total Plate Count /g	10000	10000	10000
Salmonella /25g	absent	absent	absent
Staph. Aureus /g	10	10	10
Enterobacteriaceae /g	10	10	10
Antibiotics	absent	absent	absent
Coliform bacterias /0,1g	absent	absent	absent
E-coli /0,1g	absent	absent	absent
Yeasts /g	50	50	50
Molds/g	50	50	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.

Comments
Milk powders with vegetable oils are produced by wet and dry method.

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.