| ≥1 piece |
APPLICATIONS:
Nutritional and dietary products, geriatric nutritional products, recombined and processed cheese, bakery and confection products, processed meat.
BENEFITS:
High protein – low lactose ratio, MPC in cheese milk brings greater cheese yield, good heat stability, forms and stabilises fat emulsions, has excellent solubility and dispensability, high nutritional values, low heat process ensures proteins will not denature.
| CHEMICAL PARAMETERS: | |
| Protein (as is %) | ≥ 75,0 |
| Fat (%) | ≤ 1,0 |
| Moisture (%) | ≤ 5,0 |
| Ash (%) | ≤ 7,6 |
| pH | 6,2-6,8 |
| Insolubility (ml) | ≤ 1,0 |
| Lactose (%) | ≤ 11 |
| Purity (disc) | A, A/B |
| MICROBIOLOGICAL PARAMETERS: | |
| Total Plate Count /g | ≤20 000 |
| Coliforms /0,1g | absent |
| E- Coli /0,1 g | absent |
| Salmonella /25 g | absent |
| Antibiotics | absent |
| Yeast /g | ≤ 50 |
| Mould /g | ≤ 50 |
STORAGE:
Product must be stored in a cool, dry place, at temperature below 25°C and relative humidity below 65%, product has a 2 years shelf life in the original packaging.
PACKAGING:
Four-layer paper bag with polythene inner bag, 25 kg net.