Chemical specification:
a) water1,5 –4,0%
b) proteins15% ± 1
c) lactose55 %
d) fat26% in d. m.
e) minerals about 4,0%
f) acidity milk pH min. 6,2
Bacteriological specification:
a) total number of microorganisms in 1g max. 25 000
b) Coliform in 1g absent
c) Staphilococcus aureus in 1g absent
d) Salmonella in 25g absent
e) Listeria Monocytogenes w 25g absent
f) bacterium leaven and moulds in 1g absent
g) Antibiotics absent
This product is completely milky.
The fat in this product is only milky fat.