Sensory characteristics | ||
Taste, flavor: |
slightly sweet, no off-odors or off-flavors | |
Texture: |
fine, free flowing powder | |
Color: |
white to slight creamy | |
Physical and chemical characteristics | ||
Moisture, %: |
max.5,5 | |
Fat, %: |
max.5 | |
Protein, %: |
min. 34 | |
Lactose, %: |
max.20 | |
Ash, %: |
max.6 | |
pH: |
6,15-6,5 | |
Solublity index, sm³: |
max.0,8 | |
Titratable acidity, Т°: |
max.20 | |
Scorched particles: |
А/ В | |
Microbiological characteristics | ||
TVC, cfu/g: |
max.50 000 | |
Coliforms 0,1 g: |
negative | |
S.aureus 0,1 g: |
negative | |
Pathogens (incl. salmonella) 25/g: |
negative | |
Mould, cfu/g: |
negative | |
Yeast, cfu/g: |
negative | |
Other characteristics | ||
Shelf life: |
12 months | |
Packaging: |
multiple 20-25 kg paper bags with inner polyethylene liner bags |