Sabah Sheep Full-Fat Milk Powder 20kg

This powder contains 26% to 28% native ovine milk fat and over 23% total protein. Sheep milk naturally possesses higher medium-chain triglycerides (MCT), smaller average fat globule dimensions, and superior casein fractions compared to bovine milk. This translates to accelerated digestibility, firmer curd firmness in cheesemaking, and an exceptionally rich, velvety mouthfeel.

Tested in accordance with ADMI standard protocols, the solubility index yields less than 1.0 ml of insoluble sediment, achieving over 99% solubility when reconstituted in lukewarm water (40–45°C). Gentle low-to-medium heat spray drying prevents extensive protein denaturation, eliminating clumping or phase separation during mixing.

The standard wholesale MOQ is 25 sacks (500 kg net). On standard 100x120 cm export pallets, bags are stacked in interlocking layers of 40 to 50 units (800 to 1,000 kg net per pallet), fully stretch-wrapped and edge-protected. A standard 40ft dry shipping container accommodates up to 24 metric tons.

Because ovine butterfat is uniquely susceptible to lipolysis and oxidation, packaging consists of a heavy-grammage 3-ply bleached/unbleached kraft paper outer sack reinforced with an inner food-grade polyethylene (PE) liner (70–80 microns). The inner pouch is hermetically heat-sealed to bar oxygen, light, and ambient humidity.

Primary applications include cheese manufacturing (2% to 5% dry matter fortification to elevate curd yield and traditional aroma), artisanal gelato and ice cream (3% to 8% to deliver luxurious fat richness), premium milk chocolates (5% to 10%), and traditional pastries as an authentic natural butterfat enhancer.

Each consignment includes a lot-specific Certificate of Analysis (COA) covering physicochemical assays (fat, moisture, titratable acidity, protein, solubility index, Disc-A scorched particles) and microbiological parameters (Total Plate Count, E. coli, Salmonella, Staph aureus, Yeasts & Molds), accompanied by official National Veterinary Health Certificates and Chamber of Commerce Certificates of Origin.

In tropical destinations, warehouses must be well-ventilated or climate-controlled to maintain ambient temperatures strictly below 25°C. Pallets should be spaced at least 30 cm from outer walls with double-stacking avoided to mitigate mechanical pressure that can induce caking in high-fat powders. Opened sacks must be used promptly or hermetically resealed.