Detailed Product Description

Lipase:Lioase is the use of high-tech biotechnology derived by fermentation of silid enzyme

Buttermilk powder

    Buttermilk powder is acquired through desiccation while buttermilk is a by-product which is acquired during the production process. After butter is separated from the milk and stirred, the liquid discharged afterwards is the butter milk. These ingredients have the effect of both emulsifier and leavening agent, which can manifold the quantity, lighten the weight and equalize the texture of bakery food. The food can therefore be fine grained and have a golden skin. It can also have a longer fresh keeping age and a unique fragrance of butter milk.

    Buttermilk powder can be used in food bakery so as to promote an ideal aroma. For example, it can be spread onto the surface of snacks to make them mastic and it can provide the specified aroma required by chocolate while having a good effect of emulsification. During the process of ice-cream making buttermilk powder can be used as non fat milk solid which provides the required compounds to help the surfaces of oil and water mix with each other and help the mixture stable. Buttermilk powder is an ideal addictive for puddings, sauces and specific beverages. It can absorb water and increase viscosity. Buttermilk powder can be added into fried food whose main component is the mixture of egg white and flour so that the food will have an ideal color after being heated. Buttermilk powder can also be used in processing cheese slices. Its function here is to increase viscosity and optimize the structure of the cheese.

Color:White, light yellow
Packing:Plastic bottle packing, and 50g/bottle, 10 bottle/box, 20 boxes/carton.
Store:Store products under cool, dry and airtight environment.

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The quality index

Protein %----------------------------------------≥32.0

Fat %---------------------------------------------≤8.0

Lactose %---------------------------------------≥44.0

Water %-----------------------------------------≤5.0

pH-------------------------------------------------6.0-7.0

Ash content %----------------------------------≤8.0

Solubility %--------------------------------------≥98

Total bacterial count  cfu/g-------------------≤50000

Coliform-group bacteria  MPN/100g---------≤90

Pathogenic bacteria--------------------------- Not-Detected

Yeast and mould cfu/g-------------------------≤90