Powdered Skimmed Milk
PHYSICO-CHEMICAL CHARACTERISTICS
Acidity: maximum 18.0 ml
Humidity: maximum 4.00%
Insolubility index: maximum 1 ml
Fat: maximum 1.50%
Toasting particles: Maximum Disco "B"
pH: between 6.50 and 6.70
Proteins: minimum 34%
MICROBIOLOGICAL CHARACTERISTICS
Coliforms at 30º C/g: n=5 c=2 m=10 M=100
Coliforms at 45º C/g: n=5 c=2 m<3 M= 10
Staphylococcus aureus/g: n=5 c=1 m=10 M=100
Aerobic Mesophiles: n=5 c=2 m=30000 M= 100000
Salmonella spp/25 g: n=10 c=0 m=0
ORGANOLEPTIC CHARACTERISTICS
Yellowish white powder, with characteristic smell and taste, without strange substances.
|
Product Type:
Milk Powder
|
Type:
Dried Skimmed Milk
|