Whole Milk Powder/Full Cream Milk Powder
| Sl.No. | Parameters | Values |
| 1 | Colour | White to Creamy White |
| 2 | Taste | Authentic, Sweet |
| 3 | Flavour | Pleasant |
| 4 | Moisture (%) | Max. 4.0 |
| 5 | Total Solids (%) | Min. 96.0 |
| 6 | Titratable Acidity (% Lactic Acid) | Max. 1.2 |
| 7 | pH | 6.60-6.80 |
| 8 | Milk fat (% by mass) | Min 26.0 |
| 9 | Insolubility Index (ml) | Max 1.5 |
| 10 | Scorched Particles (ADPI Disc) | Max. B |
| 11 | Protein (%) odb | Min. 24.0 |
| 12 | Lactose (%) | Min. 36.0 |
| 13 | Ash (%) | Max. 7.2 |
| 14 | Standard Plate Count/g | Max. 50000 |
| 15 | Coliforms/0.1g | Absent |
| 16 | Yeast and mould/g | Max. 50 |
| 17 | E.coli/g | Absent |
| 18 | Salomella/25g | Absent |
| 19 | Shigella/25g | Absent |
| 20 | Staphyloccocus arues/g | Absent |
| 21 | Shelf life | 12 Month from the date of manufacturing |
| 22 | Ingredients & packaging material | Milk Powder Primary packing LDPE Liner Secondary packing multi layer Kraft paper bags. |
| 23 | Labeling instruction | As per requirement of national/international regulatory authorities/customers |
| 24 | Storage | At ambient temperature |
| 25 | Transportation | At ambient temperature |
| 26 | Where it will be sold | To food processing industries & direct customers |
| 27 | Intended Use | As an ingredient in food processing industries |
