| ≥1 piece |
Organoleptic characteristics |
|
|
Colour |
White to creamy white |
|
Flavour and odour |
Free from rancid and other unnatural flavour and odour |
Physical and chemical analysis |
|
|
Fat content (not less than) |
26 % |
|
Proteins (not less than) |
24 % |
|
Lactose (not less than) |
38 % |
|
Moisture (not more than) |
4 % |
|
Titratable acidity (not more than) |
0,15 % (17 ºT) |
|
Solubility index ( not more than) |
1,0 ml |
|
Scorched particles |
Disc A/B (7,5-15 mg) |
|
Microbiological criteria |
|
|
Plate count (less than) |
10 000 /g |
|
Coliforms (not more than) |
10 / g |
|
Listeria monocytogenes |
negative per 25 g |
|
Salmonella |
negative per 25 g |
|
Staphylococcal enterotoxins |
negative per 25 g |
|
Antibiotic residues |
negative |
|
Coagulase-positive staphylococci / S.aureus (less than) |
10 / g |
|
Yeast (less than) |
10 / g |
|
Mould (less than) |
10 / g |
|
Enterobacteriaceae (less than) |
10 / g |
|
Pharmacologically active substances |
Not exceeding the limits set in Regulation 37/2010/EC |
|
Combined total of residues of all substances |
Not exceeding a value fixed in Regulations EC |
Average nutrition values /100 g |
|
|
Fat |
26 g |
|
Proteins |
24 g |
|
Carbohydrates |
38 g |
|
Energy |
482 kcal/ 2016kJ |
Packing: 25 kg in multiply paper bags with polyethylene liner.
Storage: from the date of production at a humidity not up 85 %,
not longer 12 months at a temperature not up10 ºC.