Full Cream Milk Powder comes in white to cream color and has a clean smell. It is a dairy product obtained by evaporating water from pasteurized whole cow’s milk using a vacuum pump. The product is then spray-dried.

FCMPowder is rich in nutritional value, but also has functional properties. Its water-binding properties provide a better consistency to the final product, while its high lactose and protein content help to improve the caramel color and taste. The high protein content of Full Cream Milk Powder improves properties such as emulsifying, whipping, foaming, gelling and thickening. Full Cream Milk Powder is also characterized by a high degree of dispersion and stability at low pH and high temperatures.

The storage period of Full Cream Milk Powder is about 12-18 months. The product should be stored at a maximum temperature of 25°C and relative humidity of less than 75%.