Chemical Results: Results: Moisture (%) 3.9 Milk Fat ((%) 26 Ash (%) 7.0 Protein (dry basis %) 100 Lactose (%) 55.2 UDWPN (mg/g) 2.4 Insolubility Index (mL) 1.0 Acidity (%) 0.10 Bulk Density (g/mL) 0.685 Scorched Particles Standard A pH (50 g/l water at 20 Degrees C) 6.59 Micro Results: Results: Antibiotics Negative Phosphatase (ug/ml) Salmonella (per 375 g) Not Detected Coliforms (per 0.1g @ 30 Degrees C) Absent Standard Plate Count Moulds (per g) Yeast (per g) Thermophilic Bacteria (per g) 150 Thermophilic Spores (per g) Mesophilic Spores (per g) 60 Thermoduric Bacteria (per g) 250
Whole powder milk is a shelf-stable dairy product produced by evaporating milk to dryness, retaining natural milk fat and proteins. It is widely used in food manufacturing, bakery, confectionery, and ready-to-drink beverages for consistent flavor, texture, and nutrition. The product maintains high solubility and dispersibility, making it suitable for dry blending or reconstitution.
Sourced from dairy farms in France, this whole powder milk meets stringent EU dairy standards and undergoes controlled processing to preserve nutritional value and functional properties. It is typically packaged in food-grade bags or drums to protect against moisture and contamination during storage and transit.
Not ideal for applications requiring ultra-low moisture or high heat stability, such as long-shelf-life dry mixes exposed to high humidity. For such uses, consider fat-reduced or instantized grades with lower moisture and improved flow characteristics.
Best suited for:
Not ideal for:
Compared to skim milk powder, whole powder milk offers higher fat content for richer mouthfeel and energy density, but has shorter shelf life due to fat oxidation. Skim powder is better for low-fat formulations and longer storage stability.
Pricing scales with minimum order quantity and volume tiers. Request a quote based on your projected usage to receive tiered pricing.
Soupin Jean Stephane is a French-based dairy exporter with over 15 years in bulk powdered milk supply. Operations include spray-drying facilities in Normandy and dedicated logistics for EU and international markets.
The supplier holds EU dairy processing and hygiene certifications and sources from EU-approved dairy farms. All products undergo HACCP-based quality control and microbial testing before shipment.
The moisture content is approximately 3.9%, which balances shelf stability with rehydration performance.
While it meets general food-grade standards, infant formula requires stricter specifications (e.g., lower bacteria counts, specific protein ratios). Confirm with supplier for compliance.
Yes, fat levels can be tailored via processing adjustments. Discuss your target fat percentage with the supplier during inquiry.
Store below 20°C and 60% humidity, away from light and strong odors. Consider vacuum-sealed or nitrogen-flushed packaging for extended storage.
When stored in original sealed packaging under recommended conditions, shelf life is approximately 12 months from production.
Yes, but prolonged exposure to high heat may reduce solubility. Test in small batches and consider adding stabilizers if needed.
The supplier operates under EU dairy hygiene and processing standards. Ask the supplier for current certification documents.
Yes, samples are typically available for evaluation. Request a sample and specify your intended use to ensure compatibility.