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  3. MILK dry skimmed + vit A & D (DSM) 25kg, bag
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MILK dry skimmed + vit A & D (DSM) 25kg, bag

https://unicat.msf.org/cat/product/15855
NST NFOOMILKDS2

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OC subscriptions: included in supply or field order tools (e.g. UniField)
SC subscriptions: included in supply or field tools
OC validations: approved for procurement and use by an OC for international or local orders specifying context and activity in Medical Standard Lists (MSL)

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MILK, DRY SKIMMED (DSM)

Definition

Dry Skimmed Milk.

Specifications

The dry skimmed milk may be enriched with vitamins A and D. In that case, and only if the other products are not available, the dry skimmed milk may be used for supplementary and therapeutic feeding centres (used in combination with sugar, vegetable oil and combined mineral and vitamin complex to prepare high energy milk).

In that case:

Order of this product requires approval of the nutrition advisor!

  • The vitamins mixture incorporated in the milk must contain 10 times as much vitamin A as vitamin D.
  • The quality level of these vitamins must reach international pharmaceutical standards. They must be produced for human consumption.
  • The vitamin A must be in the form of palmitate and/or acetate.

These requirements must be clearly written on the certificate of conformity.

Technical specifications

Nutritional value

Per 100 ml reconstituted milk

Energy

360 kcal

Proteins

51 g max.

Lipids

36 g min.

Carbohydrates

1.25 g max.

Vitamins

Vitamin A

5 000 – 10 000 IU

Vitamin D3

500 – 1 000 IU

Chemical-physical quality criteria

Moisture content

4% max

Additives

none

Neutralizing agents

none

Phosphatase test

negative, i.e. 4 µg phenol per g of reconstituted milk

Solubility index

0.5 ml max.

Titrable acidity

  • 3 ml max. in 1ml decinormal sodium hydroxyde solution
  • 0,15 % max. lactic acid

Purity (burnt particles)

15 mg max. (at least disc B)

Radioactivity

caesium (134 and 137) 50 Bq/kg max

Microbiologicalquality criteria

Aerobic mesophilic bacteria 30ºC (CFU/g)

max 50,000/g

Coliforms (CFU/g)

negative in 0.1 g

E. Coli (CFU/g)

negative

Yeasts and moulds

max 100/g

Clostridium S.R.

max 10/g

Clostridium perfrengens

negative

Listeria

negative in 25 g

Buttermilk test

negative

Whey test

negative

Organoleptic quality criteria

Taste and smell

smooth

Appearance

white or slightly yellow colour, absence of impurities and coloured particles

Packaging & Labelling

  • 25 kg bag
    • Unit packaging: strong and opaque paper bag (paper for food) lined with a single layer of heat sealed transparent polyethylene (85x50x13 cm, 25 kg net, 25.4 kg gross, 55.25 dm³)
    • Storage area: ± 2.16 m²/MT
    • 40 bags per Euro pallet (100 x 120 x 145 cm)
  • 500 g sachet
    • Unit packaging: airtight alufoil sachet
    • Secondary packaging: 20 sachets in a cardboard box (38.5x29x20.8 cm, 10 kg net, 12.35 kg gross, 23.22 dm3)
    • Storage area: ± 2.32 m²/MT
    • 48 cardboard boxes per Euro pallet (80 x 120 x 160 cm)

Primary and secondary packagings must be able to protect the hygienic and nutritional qualities of the product during transportation, handling, and storage in field conditions. The bags must be set out on pallets and strongly attached with a waterproof tarpaulin.

25kg bag

The following must appear on the external packaging:

  • generic name of the product
  • net weight
  • batch number
  • date of manufacture
  • expiry date
  • nutritional value for 100 g (at least fat and protein content)
  • presence of lactose (risks of allergy)
  • instructions for use
  • country of origin
  • producer's name and address
  • advise for storage

500 g sachet

The following must appear on the primary packaging:

  • generic name of the product
  • net weight
  • batch number
  • date of manufacture
  • expiry date
  • nutritional value for 100 g (at least fat and protein content)
  • presence of lactose (risks of allergy)
  • instructions for use
  • country of origin
  • producer's name and address

The following must appear on the secondary packaging:

  • generic name of the product
  • net weight
  • gross weight
  • batch number
  • date of manufacture
  • expiry date
  • instructions for storage
  • country of origin

Instructions for use

Always dilute with perfectly clean water.

Storage

STORAGE

  • Store in a dry and cool place, protected from UV light (max 30º C).
  • The shelf life is 12 to 18 months from the manufacture date indicated on the packaging (after this period, the vitamins disappear completely).
  • The DSM must be kept in its original packaging to prevent any contamination.
  • Once the packaging is open, the DSM must be used within the following days.
  • Destroy immediately the powdered milk if the colour, the smell, or the aspect has changed, even if the expiry date is not yet reached (important risk of bacteriological contamination).

Procedures for Quality Control

  • Control upon receipt (quantity/quality): Use and fill the "check list for the control upon receipt": NSFOCRECOOE (English), NSFOCRECOOF (French). A certificate of analysis (one per batch number) shall be provided upon receipt (for each delivery).
  • In case of purchase of big quantity, make an inspection company (SGS, Cotecna, Véritas, FAIDEX, etc.) perform an inspection before loading. Use and fill the appropriate "Inspection contract" ref. NSFOINSP+++
  • Quality control (organoleptic ): check the following parameters:
    • Texture: powder without lumps
    • Appearance: white of slightly yellowish fine powder, free from impurities/colored particles. The reconstituted milk shall be a homogenous liquid. It shall be white.
    • Smell: shall be neutral and typical of milk. It shall not be pungent.
    • Taste: shall be characteristic of milk; no rancid, pungent or unpleasant taste.

Destroy immediately the powdered milk if the colour, the smell, or the aspect has changed, even if the expiry date is not yet reached (important risk of bacteriological contamination).

However sending a sample to a laboratory is possible if big quantities are concerned (see below).

  • Send to a laboratory in case of suspicion (contact: food-quality-coord@msf.org)