WHOLE (FULL) MILK POWDER (Kosher) specifications:
o “A”
and Extra Grade Whole Milk Powder is manufactured by spray drying fresh pasteurized
skim milk and cream.
o The
Whole Milk Powder has been subjected to a low, medium or high heat treatment. This
process accounts for the pleasing flavor when reconstituted.
o Whole
Milk Powder is available with a fat content of either.
o Whole
Milk Powder has a wide range of applications including but not limited to
confectionery products, bakery products, reconstitution, nutrient supplements,
and packaged dry blends, dairy products, soups, sauces, frozen foods, beverage
use.
o Whole
Milk Powder has consistent and uniform composition.
o Origins:
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Reconstitution Facts: Dry Whole (Full) Milk (DWM) |
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Step 1. Add 18 ounces (510.28g) (4 1/2 cups) of DWM to 1.75 quarts
(1.66L) of water which isn't too cold or too hot (around 70°F (21°C)). Stir the milk with a wire
whip until all the DWM is dissolved. |
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Step 2. Add an additional 2.00 quarts (1.89L) of water (as mentioned
above) and stir. Refrigerate before serving as a beverage. (If appropriate) |
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Yield: Approximately 1 gallon (3.79L) reconstituted fluid
whole milk. |
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Note: Prepared whole milk should be
handled in the same manner as fresh whole milk. |
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| WHOLE (DRY) MILK POWDER |
[DOC] |
| SKIM (NON-FAT) MILK POWDER | [DOC] |