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Store in a dry, dark and fresh place temp < 25 oC hum < 65%

Whole milk powder with a minimum fat content of 26%. Product obtained by water elimination from selected standarized and pasteurized fluid milk. This process to eliminate moisture is done basically in two stages: vacuum concentration in evaporating falling film and then drying by spray system. Packed in 25kgs bags. Primary packing: 80 microns Polyethylene or 75 microns EVOH (fit for food packing purposes), heat sealed. O2 level in MAP case must be less than 1% at packaging time and less than 4% at the end of shelf life. Secondary packing: 80 gr/m2 triply or 125 gr/m2 + 115 gr/m2 biply kraft paper bags, top and bottom sewed kraft paper bags or pinch bags in case of automatic packaging.