Full Cream Milk Powder
Typical Chemical and Physical Analysis
| Moisture | 3.0 % max | AS2300.1.1 1988 |
| Fat | 28.0 % min | AS2300.1.3 1988 |
| Acidity | 0.14 % max | ADPI916 1990 |
| Ash | 5.0 – 6.0% | AS2300.1.5 1988 |
| Lactose | 39.0% typ | Caculated |
| Lechithin | 0.20% typ | NIRO 22a |
| Insolubility Index | 0.5 ml max | AS2300.4.4 1994 |
| Scorched particles | Disc A/ 32.5gm max | AS2300.4.5 1994 |
| Bulk Density | 0.44 – 0.50 g/ml | AS2300.4.3 1994 |
| Flavour & Odour | Good | AS2300.4.2 1994 |
| Appearance & colour | Normal | AS2300.4.2 1994 |
| Wettability | 10 sec max | IDF 87 1979 |
| Dispersibility (20 secs) | 80 % min | IDF 87 1979 |
| Vitamin A | 2350-3650 IU | NZ MAF (WOOLARD) |
| Vitamin D | 300 IU min | AOAC 981.17 1990 |
| Phosphatase | 2 ug p’n-phen/ml | AS2300.1.10 1988 |
| Inhibitory substances | 0.003 ug/ml | AS1766.3.11 1991 |
