Sensory characteristics | |
Taste, flavor: |
typical for fresh pasteurized milk, no off-odors or off-flavors |
Texture: |
fine, free flowing powder, free from lumps |
Color: |
white to slightly cream |
Physical and chemical characteristics | |
Moisture, %: |
max. 4 |
Fat, %: |
max. 1,5 |
Protein, %: |
min 34 |
Lactose, %: |
min 50 |
Ash, %: |
- |
pH: |
- |
Solublity index, sm³: |
max. 0,4 |
Titratable acidity, Т°: |
max. 20 |
Scorched particles: |
А/ В |
Microbiological characteristics | |
TVC, cfu/g: |
max. 20000 |
Coliforms 0,1 g: |
negative |
Pathogens (incl. salmonella) 25/g: |
negative |
Mould, cfu/g: |
max. 15 |
Yeast, cfu/g: |
max. 15 |
Other characteristics | |
Shelf life: |
from 8 to 24 months |
Packaging: |
multiple 20-25 kg paper bags with inner polyethylene liner bags |