To catalogue
Baltic Dairy Board Skimmed milk
Baltic Dairy Board skimmed milk is obtained by pairing raw milk and removing milk fat from it. Skimmed milk is used to make low-fat dairy products, such as skimmed milk cheese, sour milk drinks, skimmed cheese and casein.
Product families
Applications
Food & Nutrition — Food
- Dairy
Product Families
Food Ingredients — Whole Foods, Extracts & Premixes
- Dairy Products
Other characteristics
- Features
- Low Fat
- Ingredient Name
- Skimmed Milk, Condensed
- Skimmed Milk Condensed
- Odor
- With no flavors or odors
- Taste
- Pure, typical of pasteurized skimmed milk
- Markets
- Food & Nutrition
- Ingredient
- Milk
- Technology
- Food Ingredients
- Ingredient Origin
- Dairy Origin
- Food Ingredients Features
- Low Fat
- Food and Nutrition Applications
- Cheese
- Dairy Products
Technical data
Table 1 of 2
7 rows| Characteristic | Value | Unit |
|---|---|---|
| Fat Content | max 0.08 | % |
| Titrate Acidity | 16 - 18 | — |
| Inhibitors / Antibiotics | Not allowed | — |
| Phosphotase | Negative | — |
| Protein Content | min 3.1 | % |
| Acidity pH | 6.50 - 6.80 | — |
| Density (20°C) | 1030 - 1035 | kg/m3 |
Table 2 of 2
5 rows| Characteristic | Value | Unit |
|---|---|---|
| Total Bacterial Count | max. 50,000 | CFU/1ml |
| Listeria Monocytogenes (125 ml) | Not allowed | — |
| Number of Enterobacteriaceae | max. 10 | CFU/1ml |
| Salmonella spp. (125 ml) | Not allowed | — |
| Coliforms | max. 10 | CFU/ml |
