| ≥1 piece |
PRODUCT: FULL CREAM POWDER MILK
TYPICAL ANALYSIS
1. GENERAL: The product is made by spray drying fresh pasteurized & standardized milk.
2. PHYSICAL
2.1 Description: Light Cream in Color & free from Lumps.
2.2 Flavour: Pleasant & clean.
2.3 Origin: Brazil, South America.
3. CHEMICAL
3.1 Moisture (by mass) : 2.0 up to 4,0 %
3.2 milk fat (By mass) : 26.0 up to 28,0%
3.3 Protein (By mass) : 25 up to 27.00 %
3.4 Milk Ash (By mass) : 5.92%
3.5 Titratable acidity : 0.081 % L.A.
3.6 Insolubility index : 0.40 ml
3.7 Scorched particle : Disc "A" (7.5mg).
3.8 Lecithin: Up to 5,0 grams per kilogram (maximum).
3.9 vitamin A: At between 5,000 to 10,000 I.U per 100g.
3.10 Vitamin D: At between 500 to 1000 I.U per 100g.
3.11 Lactose 35 to 37%.
3.12 Acidity up to 0,17% as lactic acid (maximum).
4. MICROBIOLOGYCAL
4.1 Total Plate counts : 2300/g
4.2 Coliform : Absent/0.1g
4.3 E.coli : Absent/0.1g
4.4 Salmonella & Shigella : Absent/25g
4.5 Staph Aurus (coagulese+ve : Absent/0.1g
Shelf life: 18 months.
Packing: 3 sheets of Kraft paper, with internal plastic-barrier bag 25kg.
Warning: We don't pay commission or any fee to add contract, no agent,broker,interposer and similar and never African company for nothing,not even to put the trash outdoors, no time to waste with bastard knaveries Africans,DO NOT INSIST PLEASE. Only companies that can support full LOI+BCL+SP.
Thanks, Sabrina Santana