GRW

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MILK POWDER AND OTHER MILK PRODUCTS FROM POLAND:


1 . BUTTERMILK POWDER
Product description : Buttermilk powder is a product produced by a
spray-drying process from fresh, skimmed buttermilk.
Ingredients: Buttermilk powder
Origin:  Poland
Appearance:  Direckt package should not be damaged, dry uniform powder, fine sprayed, acceptable light lumps
easily crumbling, colour-uniform, white-creamy.
Taste and smell: Pure, free from foreign savors and smells.
Physical and chemical requirements:
Moisture   - (%)  Max 4
Fat   -  (%) Max 6
pH   - 6,0 - 6,8
Solubility index [ml]  - Max 2,0
Antibiotic:   Negative
Protein (%) -  Min 29
Foreign bodies -  Unacceptable,scorched
particles according to dość A,B
Microbiological
Coliforms (cfu in 1g)  -   m=0 M=10 n=5 c=2
Enterobacteriaceae jtk/g (cfu in 1g)    -  m=M=10 n=5 c=0
Total plate count (cfu in 1g)   -   5*104
Yeasts and moulds (cfu in 1g)    -  m=10 M=50 n=5 c=2
Staphylococcus aureus (cfu in 1g)   -   m=10 M=100 n=5 c=2
Salmonella   -  Negative n=5 c=0
Listeria monocytogenes    -    Negative n=5 c=0
Shelf life and Storage instruction
Shelf life   -   9 months from production date
Storage  - Storage in clean, dry magazine in temperaturę 20 C max and relative humidity 75% max
Allergenes – (WE) 2007 / 68  –  Product produced from milk, milk contains lactose
GMO – (WE)1829/2003 and (WE) 1830/2003 –  Product does not contain
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2 . WHOLE MILK POWDER
Purpose:  Used as a food ingredient
Origin:  Poland
Organoleptic requirements:
Appearance  -  Loose and uniform powder, possibly slight lumping dispersing under pressure
Taste and smell  -  Characteristic of the product
Color  - Homogeneous, white to creamy
Physical and chemical requirements:
 Scorched particles   - Dysk A/B
 Moisture max%   - 4,00
 Fat content, min %   -  26,0
 Lactose, %   -  38,0
Protein content, %min  -  26,0
Solubility (cm3),max    - 1,0
Acidity 0SH,max   - 6,5-7,0
Content of metals, mg/kg not higher than  - Commission Regulation (EU) 1881/2006 of 19 december2006 year's
Antibiotics    -  Absence
Dioxins, not higher than  - Commission Regulation (EU) 1881/2006 of 19 december 2006 years
Aflatoxin M1 not higher than -  Commission Regulation (EU) 1881/2006 of 19 december 2006 years
Microbiological Parameters:
 Total plate count in 1g, max   -   10000 / 1g
 Coli     -     Absent in 0,1g
Salmonella  - Absent in 25g
 Listeria monocytogenes    -  Absent in 25g
 Staphylococcus aureus     - count <10 cfu/1g
Enterobacteriaceae    -  <10 cfu/1g
Expire date and storage
Expiry date Max -   1 year
Storage  -  In dry, clean and airy stores with temp. not higher than 20C
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3. SKIMMED MILK POWDER 34%
Ingredients:    Milk protein
Purpose:  Used as a food ingredient
Origin:   Poland
Organoleptic requirements:
Appearance  -  Loose and uniform powder, possibly slight lumping dispersing under pressure
Taste and smell   - Characteristic of the product
Color   - Homogeneous, white to creamy
Physical and chemical requirements:
 Scorched particles    - Dysk A/B
Moisture max%    - 4,00
Fat content, max %      -  1,20-1,50
Lactose, % Max      -   53%
Protein content %min     -   34,0 – 35,0
Solubility (cm3),max     -   0,8-1,0
Acidity 0SH,max    -  6,5-7,5
Content of metals, mg/kg not higher than  - Commission Regulation (EU) 1881/2006 of 19 december 2006 years
 Antibiotics   -  Absence
Dioxins, not higher than -      Commission Regulation (EU) 1881/2006 of 19 december 2006 years
Aflatoxin M1 not higher than -   Commission Regulation (EU) 1881/2006 of 19 december 2006 years
Microbiological Parameters
 Total plate count in 1g, max   -  10000 / 1g
 Coli    -   Absent in 0,1g
 Salmonella     -    Absent in 25g
 Listeria monocytogenes    -  Absent in 25g
 Staphylococcus aureus    -  count <10 jtk/1g
 Enterobacteriaceae      - <10 jtk/1g
 Molds,east max      -  50/1g
Expire date and storage
Expiry date Max    - 1 year
Storage Indry,clean and airy warehouse on euro pallets in the max temp.20C and max relative humidity 75%(according to PN-92/A-86 024 Milk and dairy products. Milk powder.
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4 . FILLED BUTTERMILK WITH VEGETABLE FAT
Ingredients:  Buttermilk, vegetable fat
Purpose:   Production of chocolates, cakes, breads, food, ice cream, concentrate, yoghurt
Origin:  Poland
Organoleptic requirements:
 Appearance  - colour light cream
 Taste and smell -  Characteristic of the product
Consistency   - Loose powder, without lumps, without mechanical contaminants
Physical and chemical requirements:
Water content (%)          - Max 4,0
Fat content (%)     -    Min 8 Max 11
Proteins (%)     - dry matter 24% (+/-)
4. Putridity    -   A,B
 Acidity SH     -  Max 7
Solubility (ml)    -  Max 1
Azotyny / Nitrites    - Max 50/Max 1
Antibioticsand inhibits substances   -   Absent
Microbiological Parameters
 Total plate count   -   Max 20000
Coliforms (in 1g)  -  ≤ 10
Moulds & Yeast (in 1g)     -   Max 10
Salmonella    -  Absent
 Listeria monocytogenes    - Abstent
E.coli (w/in 1g)    -  Abstent
Enterobacteriaceae (w/in 1g)     -  Max 10
Anaerobic spore-forming bacteria (in 1g)    -  Max 10
Expire date and storage

Expiry date Max    -  1 year
Temperature Max      - 240 C
 Moisture < 75 %
GMO – This product does not contain and has not been produced from genetically modified organisms