1. milk replacer improve the quality of dairy foods 2. milk replacer make more favourable characteristics

1. milk replacer improve the quality of dairy foods 2. milk replacer make more favourable characteristics 3. milk replacer partially replace milk

milk replacer Improve the ability of dissolving

Match the coordination synergized action with the powdered milk;

make the milk fragrance to be fuller and richer.

Partially replace the powdered milk, and reduce the product cost.

 

      30C Non dairy milk replacer

Moisture	: 3.8 % max.
Fat	: 28% ±1.0%
Protein	: 1.8 % min.
Carbohydrate	: 56 – 60 %
Ash	: 2.9% max.
pH (10% solution)	: 7.0 – 8.1
Microbiological
Total Plate Count	: 3,000 cfu/g max..
Mould	: 49 cfu/g max.
Yeast	: 49 cfu/g max.
Coliform	: <3 MPN/g
Enterobacteriaceae (cfu/g)	: Negative
E. coli (MPN/g)	: Negative
Salmonella (cfu/g)	: Negative
Staphylococcus aureus (cfu/g)	: Negative