chemical analysis: Loading Temperature Max 5°C
Fat ( % ): Abt. 40% (min 38,5% – max 42%)
pH value: Min 6,7
Inhibitors: Negative
Peroxydase/Phosfatase: Negative
FFA %: Max. 0.35
Bacteriological analysis:
TPC /ml: ≤ 20.000
Coliforms ml: Negative
Salmonella / 25g: Negative
Listeria monocytogenes / 25g: Negative
Mould, yeast ml: Negative
Alfatoxin M1: < 0,05 ppb
Antibiotics/Neutralizers/ Additives: Negative