Hardayal Dairy Mix Powder

Dairy Whitener

The product shall be white or light cream in colour, uniform in composition and free from lumps except those that break up readily under slight pressure and shall be reasonably free from scorched particles.

20 g, 40 g, 100 g, 200 g, 500 g & 1kg

Milk Fat (Max) – 1%,  Milk Protein – 35%, Carbohydrates – 51%, Minerals – 7%,  Moisture – 3.5%

S.No.	Characteristics	Requirements	Method of Test Ref to
1	Taste & flavour		IS:10030:1981
2	Moisture, percent by mass, Max	4.00	IS: 11623
3	Milk  solids(non-fat ), percent by mass, Min.	66.00	SEE NOTE
4	Milk fat, percent by mass, Max	10.0	IS: 11721 & IS 1124 (Part-2)
5	Insolubility index, ml, Max(Spray  dried)	1.5	IS:12759
6	Total ash (on dry basis) percent by mass, Max	5.50	IS:14433 (Part-1)
7	Acid insoluble ash, percent by mass, Max	0.10	IS:14433 (Part-1)
8	Total added sugar (as Sucrose) & percent by mass, Max	20.0	IS:4079
9	Bacterial  Count  (Max.) per gram	40,000	IS:5402
10	Coli form Count  in  0.10  gm	Absent		IS:5401
11	Staphylococus  aureus  in 0.1 g	Absent		IS:5887 (Part 2)1976
12	Salmonella  in 25 g	Absent		IS:5887 (Part 3)1976
13	Shigella  in 25 g	Absent		IS:5887 (Part 3)1976
14	Note: Milk solids (non-fat) may be calculated by the formula: 100-(Moisture+Fat+Total added Sugar)