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WHOLE MILK TYPICAL COMPOSITION RANGE Protein...........24.5-27.0 % Lactose..........36-38.5 % Fat..................26-28.5 % Ash..................5.5-6.5 % Moisture..........2.0-4.5 % MICROBIOLOGICAL ANALYSIS Standard Plate Count......................... ......Less than or Equal to 50000/g Coliform......................................................Less than or Equal to 10/g Solmonella..................................................Negative by test Listeria........................................................Negative by test Coaglase-positive Staphylococci............Negative by test OTHER CHARACTRISTICS Scorched Particle Content.......................Disc B (15.0 mg max.) Solubility Index...........................................Less than or Equal to 1.0 ml Titratable Acidity.......................................Less than or Equal to 0.15% Color..........................................................White to Light Cream/Natural Color Flavor.........................................................Clean, Pleasing
SPECIFICATIONS FULL CREAM MILK POWDER 2nd. Grade HOLLAND ORIGIN CHEMICAL SPECIFICATIONS Protein.................................... 26% Approx. Lactose................................... 50% Approx. Butterfat...................................26% Max. Minereals.................................6% Approx. Moisture...................................4% Max. Titratable Acidity.....................0.16-0.20% Max. Solubility Index.........................3.0 ml Max. Sediment-Test.........................Max.Disc C(22.5mg)Max.