| ≥1 piece |
High quality milk protein product, produced by rennet precipitation of the casein from fresh pasteurised skimmed milk. Available in a range of mesh sizes (30, 60, 90).
Physical & Chemical Specifications:
Moisture : 12.0% max
Protein (dry basis) : 90.0% max
Lactose : 0.2% max
Fat : 1.0% max
Ash : 8.0% max
Scorched Particles : Disc max B A
pH : 7.3 max
Colour : White
Flavour : Bland
Microbiological Specifications:
Total Plate Count : 30,000 cfu/ g max
Coliforms : /0.1 cfu/ g max
E. coli : 0.1 cfu/ g max
Staphylococcus : 0.1 cfu/ g max
(Coagulase Pos.)
Salmonella : 25/ g max
Yeast : 50 cfu/ g max
Mould : 50 cfu/ g max
Thermophiles : 5,000 cfu/ g max
Antimicrobial Residues : Negative
Shelf Life:
12 months under optimal storage conditions.
Packaging:
20 or 25kg bags Kraft paper multi-wall with inner polyethylene liner.