Full Cream Milk Powder

Full Cream Milk Powder Wholesale Supply

We supply Full Cream Milk Powder for wholesale buyers, food manufacturers, distributors and commercial food processors. Our product offering is designed for businesses seeking a versatile dairy ingredient with a rich, creamy flavour for use in bakery, confectionery, dairy products and dry food blends.

Full Cream Milk Powder, also known as whole milk powder, is a dried dairy ingredient made from pasteurised whole cow’s milk. It contains milk fat, protein, lactose and naturally occurring milk minerals in a convenient powdered form. It has a white to light cream appearance and a characteristic dairy flavour.

Our wholesale offering focuses on 26% fat full cream milk powder for industrial food applications. Regular, non-instant powder is suitable for incorporation into manufactured foods and dry formulations.

Production Process

Full cream milk powder is produced by concentrating pasteurised whole milk to remove water, followed by spray drying to obtain a powder. Unlike skimmed milk powder production, the purpose is not to remove the milk fat: whole milk powder retains fat as an essential component of the finished product.

Physical and Chemical Specifications

Milk fat: 26% minimum for the proposed 26% fat product.

Total solids: Greater than 97%.

Moisture: Less than 3%.

Protein, calculated as nitrogen × 6.38: Approximately 26% ± 2%; the contractual minimum must be stated separately.

Lactose: 39% ± 3%.

pH: 6.6–6.8, measured in a 10% solution at 20°C.

Ash: 7% ± 1%.

Solubility index: Less than 0.5 mL.

Bulk density: 0.55 ± 0.1 g/cm³.

Scorched particles: Proposed A–B classification, with the grading method to be confirmed.

Inhibitors: Absent, subject to the agreed test method and detection limit.

The original listing gives fat as “less than 26%,” which conflicts with the linked whole milk powder listing’s “26% minimum.” It also gives acidity as “12–16%” without a clear analytical basis. Neither inconsistency should be carried into a binding specification; obtain a corrected manufacturer’s data sheet before issuing it to buyers.

Microbiological Specifications

The supplied listing states the following limits, which should be confirmed in the agreed specification and supported by batch testing:

Total plate count: Less than 50,000 CFU/g.

Yeasts and moulds: Less than 100 CFU/g.

Enterobacteriaceae: Not detected in 0.1 g.

Enterococci: Less than 100 CFU/g.

Staphylococcus aureus: Less than 100 CFU/g.

Salmonella: Not detected in 25 g.

Listeria: Not detected in 25 g; confirm the organism covered by the test specification.

Packaging

Proposed wholesale packaging options include:

25 kg bags with polyethylene inner liners.

Bulk bags of 500–1,000 kg, subject to availability and suitability for the order.

Final bag construction, pallet configuration, labelling and shipment requirements should be agreed before order confirmation.

Shelf Life and Storage

The supplied full cream milk powder listing states a shelf life of 24 months when stored in closed bags under cool, dry conditions. However, the linked non-instant product page gives different storage-life guidance. A 24-month shelf life should therefore be advertised only when supported by documentation for the exact product and packaging supplied.

Wholesale Enquiries For a wholesale quotation, please provide:

Required quantity and delivery destination.

Preferred product type and fat specification.

Packaging requirements.

Intended application.

Required delivery schedule.

Any applicable certification, testing or import-document requirements.

Pricing, minimum order quantity, country of origin, lead time and available documentation will be confirmed in the quotation.