Full Cream Milk Powder (WMP)

Certificate Analytical Test Report

A. PHYSICO-CHEMICAL CHARACTERISTICS

Physical Appearance Pale Creamy, Free Flowing Powder, Free from Lumps
Flavor and Taste Pleasant and Clean
Moisture 3.50 % Max.
Protein 26.20 % Min.
Total Solids 97.25 Min.
Fat Content 26.54 % Max.
Total Ash Content 7.20 % Max.
Total Acidity (ml of 0.1N NaOH) 1.15 Max.
Scorched Particles Disc ‘B’
Insolubility Index ml. 0.15 % Max.

B. MICROBIOLOGICAL CHARACTERISTICS

Total Plate Count per gm 8200
Coliform / 0.1 gm Absent
Salmonella Absent
ANALYST HEAD QUALITY ASSURANCE