Fat filled milk powder
Milk powders with added vegetable fat allow to create variaty of final products, adjust the product by taste, texture, smell and even color. Extended shelf life creates convenience of usage.
Litalac® fat filled milk powder preparations can be used in various food applications for various purposes. They can easy replace full cream milk powder in creation of more different products.
Litalac® preparation can be easily adapted according to the customer requirement in order to meat their needs.
Products:
MOISTURE % | <4 |
PROTEIN CONTENT % | MIN 10 |
FAT CONTENT % | MAX 26 |
PH | ≥6 |
LACTOSE CONTENT % | APIE 53 |
ASH CONTENT % | <7.5 |
SCORCHED PARTICLES | A/B |
ANTIBIOTIC RESIDUES | NEGATIVE |
MOISTURE % | <4 |
PROTEIN CONTENT % | MIN 18 |
FAT CONTENT % | MAX 26 |
PH | ≥6 |
LACTOSE CONTENT % | APIE 44 |
ASH CONTENT % | <7.5 |
SCORCHED PARTICLES | A/B |
ANTIBIOTIC RESIDUES | NEGATIVE |
MOISTURE % | <4 |
PROTEIN CONTENT % | MIN 20 |
FAT CONTENT % | MAX 26 |
PH | ≥6 |
LACTOSE CONTENT % | APIE 42 |
ASH CONTENT % | <7.5 |
SCORCHED PARTICLES | A/B |
ANTIBIOTIC RESIDUES | NEGATIVE |
MOISTURE % | <4 |
PROTEIN CONTENT % | MIN 24 |
FAT CONTENT % | MAX 28 |
PH | ≥6 |
LACTOSE CONTENT% | APIE 38 |
ASH CONTENT % | <7.5 |
SCORCHED PARTICLES | A/B |
ANTIBIOTIC RESIDUES | NEGATIVE |
MOISTURE % | <4 |
PROTEIN CONTENT % | MIN 10 |
FAT CONTENT % | MAX 26 |
PH | ≥6 |
LACTOSE CONTENT % | APIE 52 |
ASH CONTENT % | <7.5 |
SCORCHED PARTICLES | A/B |
ANTIBIOTIC RESIDUES | NEGATIVE |
MOISTURE % | <4 |
PROTEIN CONTENT % | MIN 18 |
FAT CONTENT % | MAX 26 |
PH | ≥6 |
LACTOSE CONTENT % | APIE 44 |
ASH CONTENT % | <7.5 |
SCORCHED PARTICLES | A/B |
ANTIBIOTIC RESIDUES | NEGATIVE |
MOISTURE % | <4 |
PROTEIN CONTENT % | MIN 20 |
FAT CONTENT % | MAX 26 |
PH | ≥6 |
LACTOSE CONTENT % | APIE 44 |
ASH CONTENT % | <7.5 |
SCORCHED PARTICLES | A/B |
ANTIBIOTIC RESIDUES | NEGATIVE |
MOISTURE % | <4 |
PROTEIN CONTENT % | MIN 24 |
FAT CONTENT % | MAX 28 |
PH | ≥6 |
LACTOSE CONTENT % | APIE 36 |
ASH CONTENT % | <7.5 |
SCORCHED PARTICLES | A/B |
ANTIBIOTIC RESIDUES | NEGATIVE |
MOISTURE % | <4 |
PROTEIN CONTENT % | MIN 13.5 |
FAT CONTENT % | MAX 29 |
PH | ≥6.3 |
LACTOSE CONTENT % | <45 |
ASH CONTENT % | <7 |
SCORCHED PARTICLES | A/B |
ANTIBIOTIC RESIDUES | NEGATIVE |
MOISTURE % | <4 |
PROTEIN CONTENT % | MIN 18.5 |
FAT CONTENT % | MAX 29 |
PH | ≥6.5 |
LACTOSE CONTENT % | APIE 43 |
ASH CONTENT % | <6.5 |
SCORCHED PARTICLES | A/B |
ANTIBIOTIC RESIDUES | NEGATIVE |
MOISTURE % | <4 |
PROTEIN CONTENT % | MIN 22.5 |
FAT CONTENT % | MAX 29 |
PH | ≥6 |
LACTOSE CONTENT % | APIE 36 |
ASH CONTENT % | <7.5 |
SCORCHED PARTICLES | A/B |
ANTIBIOTIC RESIDUES | NEGATIVE |
MOISTURE % | <4 |
PROTEIN CONTENT % | MIN 23.5 |
FAT CONTENT % | MAX 29 |
PH | ≥6.3 |
LACTOSE CONTENT % | APIE 40 |
ASH CONTENT% | <7 |
SCORCHED PARTICLES | A/B |
ANTIBIOTIC RESIDUES | NEGATIVE |
MOISTURE % | <4 |
PROTEIN CONTENT % | MIN 24.5 |
FAT CONTENT % | MAX 29 |
PH | ≥6 |
LACTOSE CONTENT % | APIE 38 |
ASH CONTENT % | <7.5 |
SCORCHED PARTICLES | A/B |
ANTIBIOTIC RESIDUES | NEGATIVE |