26% Whole Milk Replacer
Description and Composition
Whole milk replacer is made from highly functional ingredients. These can be used to reconstitute
for drinking, bakery or frozen dessert applications.
Ingredients
Corn Syrup, vegetable Oil, Sodium Caseinate, Milk Serum Solids, Milk Serum Protein Solids,
Dipotassium Phosphate, Soy, Mono and Diglycerides, Sodium Silicoaluminate, Lecithin and
vitamins A and D.
Approximate Laboratory Analysis
| Fat |  | 26% |
| Crude Protein (6.38) | | 26% |
Ash | | 5.0% |
| Moisture | | 5.0% |
| Standard Plate Count | | <30,000 Max |
Salmonella | | Negative |
Coliforms | | <10/gm | |
| E. Coli | | Negative |
| Yeast & Mold | | <10/gm |
Packaging
- 50 Lb. Or 25 Kg Polyethylene-lined multi-wall paper bags.
Mixing Instructions:
- 1 Lb of Powder - 1 Gallon of Water.
