SPECIFICATION OF SKIMMED MILK POWDER Page No: 1/2

Rev. Date / No: 30.01.2013 / 16 Dokument No : SPK-011

Prepared by Quality Control Manager Approved by General Manager

Code T-20

Country of origin Turkey

Method Produced from fresh, high quality, skimmed heat treated cow milk by a spray-drying process

Ingredients Skimmed Cow Milk

Consumer Type Semi finished product, it would be used with another foods or alone
Product Description
Target Costumer Food sector

Alergy : Yes
Alergy properties
Alergy group: Milk and Milk Products

Company Approval Number TR42-0085

Turkish law about veterinary services, plant health, food and feed (11.06.2010-5996)
Legislation
Turkish Food Codex (29/12/2011 - 28157 )

Taste, Odour, Flavour Typical

Colour Yellow /Cream

Sensory Properties

Structure Typical homogeneous powder does not content any preservaties, coloring agents and other additives

Specifications Typical Values Method Principle

Moisture, m/m max % 5 4,0% IDF Standard 26:1964 Gravimetry, drying; 103±2 °C

Gerber /Teichert Metod,

Fat, m/m max % 1.5 0,5% Gerber
NADRG: 1978

Protein(Nonfat Dry Matter) , m/m

min % 34 35,0% IDF Standard 20B: 1993 Kjeldahl, titrimetry
(Nx6,38)

Ash, m/m max % 9 8,0% IDF Standard 90:1986 Furnace; 825 ± 25 oC

Lactose, m/m min % 52 52,0% NADRG: 1978 By difference

Titratable acidity (L.A.) max % 0.17 % 0.15 ADMI: 1971 Titrimetry

pH (in 10 % solution) min 6.50 6.50 TS 11860 pH metre

Chemical & Physical Density, g/cm3 min 0.650 0.650 NADRG: 1978 Volumetry Gravimetry
Properties
Solubility index, ml max 1 0.5 IDF: 1964 Centrifugation

Scorched Particles Disk A/B A ENKA TAL-130 ---

Lead, mg/kg max 0.2 max 0.2 --- ---

Pesticide Turkish Food Codex --- ---

Staph. Enterotoxin, mg/kg None None Elisa Elisa

Total dioxin, pg/g fat

Total dioxin and total PCB, pg/g

Turkısh Food Codex Declaration Foreign Lab.
fat
ICES 6 (PCB 28-52-101-138-153-
180), ng/g fat

Aflatoxin M1, mg/kg maks 0.0005 Elisa Elisa

 SPECIFICATION OF SKIMMED MILK POWDER Page No: 2/2

Rev. Date / No: 30.01.2013 / 16 Dokument No : SPK-011

Prepared by Quality Control Manager Approved by General Manager

n c m M

Coagulase pos. staph., cfu/gr 5 0 10 100 ISO 6888 ---

Plate Count Agar

Total plate count, cfu/g 5 2 10.000 50.000 TS 1019
48 Hours @ 37 °C
Fluorocult VRB Agar
Enterobacter, cfu/g 5 2 <10 FDA: 1998
24 Hours @37 ºC

E.coli O157;H7, cfu/g 5 0 none Foreign Lab. ---

Fluorocult VRB Agar

E.coli, cfu/g 5 0 <3 -- FDA: 1998
24 Hours @37 ºC
Microbiological Properties
Baird-Parker Agar
S.aureus, kob/g 5 2 10 100 Anon., 1998 (38)
48 Hours @ 37 ºC

YGC Agar
Mildew and yeast ,kob/g 5 2 10 100 Pitt&Hocking, 1997 (86)
5 Days @ 25 ºC

Salmonella spp., kob/25g 5 0 None Foreign Lab. ---

L.monocytogenes, kob/25g 5 0 None Foreign Lab. ---

Bacillus Cereus, kob/g 5 2 10 100 Foreign Lab.

Typical Values Method Principle

FAO Food and Nutrition Paper 77

Nutritional Data Energy(kcal/100 g) 355,1 Calculated Theoretically
(December 2002)

FAO Food and Nutrition Paper 77

Energy(kj/100 g) 1.487,3 Calculated Theoretically
(December 2002)

Unused, clean, waterproof, lightproof and good for human health

3 folds of kraft bag with polyethylene inner liner (500x900x140 mm), 25 kg per bag
Pay attention to
Packaging and Usage Product which hasn’t got a guarantee band on the top of the bag, doesn't belong to ENKA

Skimmed.

Expiry date and serial number on the packing.

Shouldn’t be exposed to direct sunlight or strong odours

Distribution & Storage
It keeps its freshness up to expiry date in unopened bag, if it is stored at dry and cool place
Conditions
Should be stored under low relative humidity (< 65%) and max 35 °C in warehouse

Shelf Life 12 Months

A formal documented quality system is in place using the principles of TS-EN-ISO 9000, quality management system,TS-EN-ISO 22000
Quality Assurance food safety system, ISG OHSAS TS 18001 occupational helth and safety management system, TSE ISO EN 14000 environmental
management systemand TSE ISO 10002 customer satısfactıon management system

Revisions Product Code was revised.