Sensory characteristics | |
Taste, flavor: |
slightly sweet, no off-odors or off-flavors |
Texture: |
fine, free flowing powder |
Color: |
white to light yellow |
Physical and chemical characteristics | |
Moisture, %: |
max. 5,2 |
Fat, %: |
max. 1,5 |
Protein, %: |
min. 56 |
Lactose, %: |
min. 30 |
Ash, %: |
max. 8,5 |
pH: |
6,2-6,8 |
Solublity index, sm³: |
- |
Titratable acidity, Т°: |
- |
Scorched particles: |
А/ В |
Microbiological characteristics | |
TVC, cfu/g: |
max. 50000 |
Coliforms 0,1 g: |
max. 10 |
S.aureus 0,1 g: |
negative |
Pathogens (incl. salmonella) 25/g: |
negative |
Mould, cfu/g: |
max. 100 |
Yeast, cfu/g: |
max. 100 |
Other characteristics | |
Shelf life: |
from 12 months |
Packaging: |
multiple 20-25 kg paper bags with inner polyethylene liner bags |