PRODUCT DESCRIPTION:
Grand Milk Yogo is a composition of milk proteins from dairy products and vegetable or milk fat, blended to adjust fat and protein content for customers’ specific requirements. Designed especially for yoghurt production.
CHARACTERISTIC:
White to yellowish colour, free flowing powder, typical milk taste and smell without foreign odour.
APPLICATIONS:
Dedicated especially for yoghurt. Can be used also in bakery, biscuits, desserts, confectionery, fudges, cream fillings, cookies and other preffered application in the food industry.
BENEFITS:
Economical alternative to traditional full cream milk powder, not greasy in touch, doesn’t smear when used in production, good source of energy, very good solubility in warm and cold water.
| CHEMICAL PARAMETERS: | |||
|
Yogo 26/20
|
Yogo 26/24
|
Yogo 26/26
|
|
| Protein (%) |
≥ 20
|
≥ 24
|
≥ 26
|
| Fat (%) |
≤ 26
|
≤ 26
|
≤ 26
|
| Moisture (%) |
≤ 4,0
|
≤ 4,0
|
≤ 4,0
|
| Ash (%) |
≤ 6,5
|
≤ 6,5
|
≤ 6,5
|
| pH |
≤ 6,7
|
≤ 6,7
|
≤ 6,7
|
| Insolubility (ml) |
≤ 1,0
|
≤ 1,0
|
≤ 1,0
|
| Lactose (%) +/-1 |
49
|
46
|
40
|
| Purity (disc) |
A, A/B
|
A, A/B
|
A, A/B
|
| MICROBIOLOGICAL PARAMETERS: | |||
|
Yogo 26/20
|
Yogo 26/24
|
Yogo 26/26
|
|
| Total Plate Count /g |
≤ 20 000
|
≤ 20 000
|
≤ 20 000
|
| Coliforms /0,1g |
absent
|
absent
|
absent
|
| E- Coli /0,1 g |
absent
|
absent
|
absent
|
| Salmonella /25 g |
absent
|
absent
|
absent
|
| Antibiotics |
absent
|
absent
|
absent
|
| Yeast /g |
≤ 50
|
≤ 50
|
≤ 50
|
| Mould /g |
≤ 50
|
≤ 50
|
≤ 50
|
STORAGE:
Product must be stored in a cool, dry place, at temperature below 24°C and relative humidity below 75%, product has an 24 months shelf life in the original packaging.
PACKAGING:
Four-layer paper bag with polythene inner bag, 25 kg net.