| ≥1 piece |
|
Sr. |
Parameters |
Unit of Measurement |
Value / Specification |
|
1 |
Physical: |
|
|
|
|
Colour |
|
Creamy White / yellow |
|
|
Flavour |
|
Pleasant and Clean |
|
|
Odour |
|
Clean, Milky |
|
|
Bulk Density |
gm / ml |
0.50 – 0.55 |
|
2 |
Chemical: |
|
|
|
|
Moisture |
% by mass |
Max. 4.0 |
|
|
Fat |
% by mass |
Max. 4.5 |
|
|
Protein |
% by odb |
Min 35.0 |
|
|
pH |
10 % solution |
6.5 – 7.5 |
|
|
Ash |
% by odb |
Max. 8.0 |
|
|
Lactose |
% by mass |
Min. 50 |
|
|
Scorched Particles |
Per 25 gm |
Max. Disc A |
|
|
Heat Stability |
|
100 °C for 10 min. |
|
3 |
Microbiological: |
|
|
|
|
Standard Plate Count |
Per gm |
Max 30000 |
|
|
yeast & Mold |
Per gm |
50 |
|
|
Coliforms |
Per 0.1gm |
< 10 |
|
|
Staphylococcus aureus |
Per gm, Coag. Positive |
Absent |
|
|
Salmonella |
Per 25 gm |
Absent |