Homogenized Semi-Skimmed Milk
DESCRIPTION
This product is obtained as a result of a milk which has been standardized at 1.5% of its fat and which has been tested for 4 seconds at a temperature of 140º C, through a continuous flow process, and immediately cooled at a temperature of less than 32º C.
Apart from that, every 100 cm3 of milk, 250 I.Us of A Vitamin and 15 I.Us of D vitamin have been added approximately. Finally, this product is packed under aseptic conditions, in sterile and hermetically closed containers.
Product presentation: 1 litre tetra brick.
Duration period: 6 months.
MICROBIOLOGICAL CHARACTERISTICS
UHT milk must not contain microorganisms, able to proliferate in it under the normal conditions of storage and distribution. Consequently, after an incubation period in a closed container at a temperature of 55º C during 5 days and at 30º C during 7 days, this milk must fulfil these requirements:
Aerobic Mesophiles: n=5 c=0 m= 100 ( normal value: absence of microbial load)
PHYSICO-CHEMICAL CHARACTERISTICS:
Fat: Between 1.50 and 2.0% (minimum 1.50%)
Acidity: Between 13 and 18º D (normal value: between 13 and 16º D)
Ethanol stability (76º): stable
Non fat solids: minimum 8.30%
pH value: between 6.55 and 6.90 (normal value: between 6.55 and 6.85)
ORGANOLEPTIC CHARACTERISTICS:
Liquid aspect, white in colour, without strange smell or taste.