Typical Composition of Buttermilk Powder
Protein: min. 30%, Fat: up to 7%, Carbohydrate: 49%, Lactose: max. 53%, Ash: up to 8.3%, Water Content: max. 4%. It should be exempt of Salmonella, Listeria, coagulase-negative Staphylococcus and show a maximum Standard Plate Count of 50,000 colony-forming units/gram (CFU/g). Buttermilk Powder is not genetically modified and doesn’t contain genetically modified ingredients. It does not need any special labelling.
Buttermilk Powder is mainly used in the manufacture of confectionery, bakery products, ice cream, food concentrates, and animal feed. It is also used as a component in body care products: creams, soaps, bath salts and masks.
Buttermilk powder is low in fat and provides an excellent source of protein. It is also a source of calcium, phosphorous, riboflavin, vitamin B12 and lecithin. When used in body care products it exhibits a moisturizing and peeling properties, and adds smoothness and elasticity to skin.
25kg multilayer Kraft paper bags and 500-1,000kg Big Bags. Private label and custom packaging are available upon request.
6-12 months from the date of production.
Whey Powders should be stored and shipped in a cool, dry environment with temperatures below 25°C and relative humidity below 75%.