| ≥1 piece |
Specification
organoleptic characteristics | |
colour | white with light cream or drab tone |
consistence | viscous , smooth |
flavour and odour | pleasant, sweet and typical for pasteurised milk |
physical and chemical analysis | |
total solids (not less than) | 73 % |
sugar (not less than) | 45 % |
non-fat milk solids (not less than) | 20 % |
titrable acidity (not more than) | 0,43% |
microbiological criteria | |
plate count (less than) | 10 000 /g |
coliforms ( not more than) | 1 / g |
listeria monocytogenes | negative per 25 g |
salmonella | negative per 25 g |
s. aureus | 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 | 8 g |
proteins | 6, 8 g |
carbohydrates | 56 g |
energy | 323 kcal / 1364 kj |