PRODUCT DESCRIPTION:
Grand Milk Yogo is a composition of milk proteins from dairy products and vegetable or milk fat, blended to adjust fat and protein content for customers’ specific requirements. Designed especially for yoghurt production.

CHARACTERISTIC:
White to yellowish colour, free flowing powder, typical milk taste and smell without foreign odour.

APPLICATIONS:
Dedicated especially for yoghurt. Can be used also in bakery, biscuits, desserts, confectionery, fudges, cream fillings, cookies and other preffered application in the food industry.

BENEFITS:
Economical alternative to traditional full cream milk powder, not greasy in touch, doesn’t smear when used in production, good source of energy, very good solubility in warm and cold water.

CHEMICAL PARAMETERS:
Yogo 26/20
Yogo 26/24
Yogo 26/26
Protein (%)
≥ 20
≥ 24
≥ 26
Fat (%)
≤ 26
≤ 26
≤ 26
Moisture (%)
≤ 4,0
≤ 4,0
≤ 4,0
Ash (%)
≤ 6,5
≤ 6,5
≤ 6,5
pH
≤ 6,7
≤ 6,7
≤ 6,7
Insolubility (ml)
≤ 1,0
≤ 1,0
≤ 1,0
Lactose (%) +/-1
49
46
40
Purity (disc)
A, A/B
A, A/B
A, A/B

MICROBIOLOGICAL PARAMETERS:
Yogo 26/20
Yogo 26/24
Yogo 26/26
Total Plate Count /g
≤ 20 000
≤ 20 000
≤ 20 000
Coliforms /0,1g
absent
absent
absent
E- Coli /0,1 g
absent
absent
absent
Salmonella /25 g
absent
absent
absent
Antibiotics
absent
absent
absent
Yeast /g
≤ 50
≤ 50
≤ 50
Mould /g
≤ 50
≤ 50
≤ 50

STORAGE:
Product must be stored in a cool, dry place, at temperature below 24°C and relative humidity below 75%, product has an 24 months shelf life in the original packaging.

PACKAGING:
Four-layer paper bag with polythene inner bag, 25 kg net.

Google+