ANHYDROUS MILK FAT,Denmark price supplier

ANHYDROUS MILKFAT IS THE PRODUCT OBTAINED FROM PRIME QUALITY RAW MATERIALS (MILK, CREAM OR BUTTER) TO WHICH NO NEUTRALIZING SUBSTANCES HAVE BEEN ADDED.

CHEMICAL CHARACTERISTICS

MILKFAT 99.8 % MIN.

MOISTURE 0.1 % MAX.

FREE FATTY ACIDS 0.3 % MAX. (EXPRESSED AS OLEIC ACID)

COPPER 0.05 P.P.M. MAX.

IRON 0.2 P.P.M. MAX.

PEROXIDE VALUE 0.2 MAX. (MILLI-EQUIVALENTS OF

OXYGEN PER KG OF FAT)

PHOSPHATASE NEGATIVE

BACTERIOLOGICAL CHARACTERISTICS

TOTAL PLATE COUNT 100 / ml MAX.

LIPOLYTIC BACTERIA 50 / ml MAX.

COLIFORMS ABSENT / ml

Yeasts & MOULDS 50 / ml MAX.

SALMONELLA ABSENT / 25 ml

PHYSICAL CHARACTERISTICS

TASTE & ODOUR CLEAN , BLAND (AT A TEMPERATURE OF 20 - 25°C)

PHYSICAL STRUCTURE SMOOTH, FINE GRAIN STRUCTURE CONTAMINANTS

- FREE FROM NEUTRALIZING AGENTS, ANTIBIOTICS, ADDITIVES, Preservatives AND OR TECHNICAL AIDS.

- PESTICIDES, PCB’S, HEAVY METALS AND AFLATOXINE M1; IN ACCORDANCE WITH EU LEGISLATION.

PACKAGING

PACKED IN NEW STEEL GAS FLUSHED DRUMS OF 193 – 210 KG.