API
Whole milk powder
Food ingredients
Whole milk powder
Korean name | 전지분유 |
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Category | General food ingredients |
CAS No. | 999999-99-4 |
Product information
IUPAC Name | N-[4-[4-(4-methylpiperazin-1-yl)-6-[(5-methyl-1H-pyrazol-3-yl)amino]pyrimidin-2-yl]sulfanylphenyl]cyclopropanecarboxamide |
|---|---|
Synonyms | Skim milk powder |
Description | Whole Milk Powder is white to light cream in color with a clean, pleasing taste. Typically, dry whole milk is obtained by removing water from pasteurized, homogenized or non-homogenized milk. It may alternatively be manufactured by blending fluid, condensed or nonfat dry milk with liquid or dry cream or with fluid, condensed or dry milk, provided the composition of the whole milk powder conforms to the standard of identity, which says it must contain between 26% and 40% milk fat (by weight) on an “as is” basis and not more than 5% moisture (by weight) on a milk solids-not-fat basis. By removing moisture to the greatest extent possible, microbial growth is prevented. Vitamin A and/or D fortification of whole milk powder is an acceptable option. |
Certificate of Analysis | If you need more information, please contact us. |
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