Taste / Colour: Typically Whey Flavour, Free from undesirable off-notes/ Pale Cream to Yellowish
Storage / Shelf life: Cool (≤ 25° C) and dry (≤ 65% rel. humidity), in the original packaging min. 12 months
Packaging: Multiply paper bags with PE-liner 25 kg net;
typical range / limit
Chemical analysis:
Fat ( % ): ≤ 1.5
Moisture ( % ): 5
Ash ( % ): ≤ 8.5
Lactose: 61%-75.4%
Solubility Index ( ml ): ≤ 2,0
Protein: 11% min
pH: 6 min
Disc: B max
Acidity: 8.5 SH max
Inhibitors **: negative
bacteriological analysis:TPC /g ≤ 30.000
Coliforms /0.1 g: negative
Salmonella / 250g: absent
Yeast: 10/g max
Mould: 50 g/max
Coag. Psitive Staph.: 10/g max