Sensory characteristics | |
Taste, flavor: |
sweet and slightly salty, no off-odors or off-flavors |
Texture: |
fine, free flowing powder |
Color: |
white to light yellow |
Physical and chemical characteristics | |
Moisture, %: |
max.5 |
Fat, %: |
max.1 |
Protein, %: |
min.12 |
Lactose, %: |
min. 60 |
Ash, %: |
max.4 |
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.100000 |
Coliforms 0,1 g: |
negative |
S.aureus 0,1 g: |
negative |
Pathogens (incl. salmonella) 25/g: |
negative |
Mould, cfu/g: |
max.50 |
Yeast, cfu/g: |
max.100 |
Other characteristics | |
Shelf life: |
12 months |
Packaging: |
multiple 20-25 kg paper bags with inner polyethylene liner bags |