Regarding organoleptic features the product complies with requirements stated in Table 1.
Table 1
Indices
Features of WMP
Higher grade
First grade
Taste and odour
Characteristic of sweet pasteurized milk in spray drying, no strange smacks and odours
The same as for the higher grade. A slight feed smack, overpasteurization smack is allowed
Consistency
A fine-grain dry powder that consists of sintered particles of dry milk
An insignificant amount of lumps easily collapsible in mechanical action is allowed
Colour
White, with a light creamy tint. Some burn particles are allowed
Note. First-grade dry whole milk is not allowed for sail in a trade network, public catering network as well as for making recovered pasteurized milk and other dairy products. Such milk may be sent to other branches of food industry for processing.
Regarding organoleptic indices dry milk used to make products for nutrition of children complies with requirements to be met by the product of the higher grade.
Regarding physical and chemical indices dry whole milk complies with requirements stated in Table 2.
Table 2
Indices
Standard for dry whole milk
20 % fat content in a transport container
25 % fat content
To make products for nutrition of children
Sprayed
In a consumer packing
In a transport container
Fraction of total mass of moisture, %, max
4.0
4,0
4,0
3,0
Fraction of total mass of fat, %, max
20.0
25,0
25.0
25,0
Fraction of total mass of protein, %, min
23.0
Solubility index, sm3 wet sediment, max:
for higher grade
0.3
0,2 *
0.3
—
for first grade
0,4
—
0,4
—
for baby food
—
—
—
0.1
Acidity, °T, max
21
17
21
17
Cleanness, group, min
II
I
II
I
Storage conditions:
The product shall be kept at 1 oC to 10 0C and relative air humidity of 85 % max. for 8 months max. since the date of production. Dry whole milk may be stored at manufacturer's enterprises at 1 oC to 20 oC max. for 15 days max. since the date of production.
