chemical analysis:
fat ( % ): d 1.5
moisture ( % ): 5
ash ( % ): d 8.5
lactose: 61%-75.4%
solubility index ( ml ): d 2,0
protein: 11% min
ph: 6 min
disc: b max
acidity: 8.5 sh max
inhibitors **: negative
bacteriological analysis:tpc /g d 30.000
coliforms /0.1 g: negative
salmonella / 250g: absent
yeast: 10/g max
mould: 50 g/max
coag. psitive staph.: 10/g max