1. Chemical prameters

-Fat: 26-28%

-Protein: 23.5-25%

-Lactose: 34-39%

-Ash: 4-7%

-Moisture: 4% max

-Acidity: Up to 0.15% as the lactic acid(maximum)

-Insolubility: 1ml max

-Scorched Particles, DiscB max

2. Microb parameters

-TPC: 40 000 cfu/g max

-Coliform: 0.9 MPN/1g max

-Germs and Yeast: 50 cfu/g max

-Staphylococcus: Negative

-Salmonella: Negative

Stored in cool and dry place. The inappropriate preservation methods can impact the quality of milk powder, please do not place milk powder in hot or humid environment continuously.