Milk protein concentrate

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