| ≥1 piece |
|
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 |