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Description:
VILAC FAT FILLLED MILK POWDERVILAC FAT FILLED MILK POWDER (DB 133)
Vilac Fat Filled Milk Powder is made from blending of dry dairyingredients which are aromatized spray-dried powder made of skimmilk and refined palm oil with other dry dairy carrier. Vilac Fat Filled Milk Powder is a non hygroscopicand an excellent free-flowing homogenized powder, through high-techcontemporary dry blending technology of multiple-stage ribbonblender. Vilac Fat Filled Dry Milk Powder has a very highnutritional value. Vilac Milk Powder contents 20% Protein, 27.5%Fat. Vilac premix VP-133 (Stabilizer: Potassiumchloride E-508, Acidity regulators: Disodium orthophosphate E-339(ii), Emulsifiers: Lecithins E-322, Anti-caking Agent Calciumcarbonate E-170 (i), Antioxidant: Ascorbic acid E-300). Vilac FatFilled Milk Powder complies with all provisions of the US FederalFood, Drug and Cosmetic Act (FDA) and conformity with EUregulations in accordance Regulations (EC) N° 1829/2003 and N°1830/2003 with Comply to Codex General Principles for theAddition of Essential Nutrients for Food (CAC/GL 09-1987), furtherin accordance with the appropriate sections of the RecommendedInternational Code of Practice General Principles of Food Hygiene(CAC/RCP 1-1969), the Code of Hygienic Practice for Milk& Milk Products (CAC/RCP 57-2004) and other relevant CodexCodes of Hygienic Practice. Vilac Fat Filled Milk Powder furthercomply with microbiological criteria established inaccordance with the Principles for the Establishment andApplication of Microbiological Criteria for Foods (CAC/GL 21-1997)moreover with provisions of the Codex General Standard for theLabeling of Prepackaged Foods (CODEX STAN 1-1985) and theGeneral Standard for the Use of Dairy Terms (CODEX STAN 206-1999).Vilac Fat Filled Milk Powder suitable for the food industry asreplacer of Full cream milk powder. |
Typical Compositional Protein..................................20.0% Lactose ............................... 43.0% Fat........................................27.5% Ash ........................................6.0% Moisture................................3.5% | Microbiological Analysis Standard Plate Count....< 10, 000/g Coliform.............................< 10/g Salmonella...................... negative Listeria ............................. negative Coagulase... positive Staphylococci...................... negative | |||
Other Characteristics Scorched Particle Content................. 12 mg Solubility Index............................. <1.2 ml Titratable Acidity....................... < 0.15% Colorwhite to light cream/natural color Flavor............................ clean and pleasing | Ingredient Statement Non Fat Milk Powder (US Origin)..... 52% Double Refined Vegetable Fat ............ 27% Edible Lactose .. 16% Milk Protein Concentrate ............. 3% Vilac Premix VP-133 ........................... 2% |
Production Applications and Functionality
Confectionery, bakery products, packaged dry mixes, dairyproducts,
soups, sauces, frozenfoods, beverage use
Storage, Shelf Life & Packaging
Product should be stored and shipped in a cool,dry environment with temperatures below 80°F and
relative humidity below 65%. Shelf life of VilacPowder is nine months if store as per recommendation.
25 Kg Multiwall Kraft bags withpolyethylene inner liner.
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| Processed & Packed By VITA PAKISTAN LIMITED Under license from Americana DairyTexas USA owner of registered trademark VILAC for more details visit Website: and |
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Vilac Fat Filled milk Powder
