Physiochemical and Microbiological Characteristics

Humidity:                                        Max 8%

Protein: (N * 6.*5):                        *2 +/- 1%

Fat:                                                   Max. 1%

pH (*0% solution):                         8.**9.5

Solubility:                                         Min. *5%

Total Solids:                                     *2 +/- 1%

Salts: Max.:                                      *8%

Gel force: (*0% sol., *0c * *0m): Firm

Total Mesophilic Count:                <**0,**0 ufc/g

Total Coliform Count:                    <**0 ufc/g

E. coli (/*0 g):                                  Absent

Salmonella (/*5 g):                         Absent

Amino-Acid Contents (% of Total Protein Content)

Essential Amino Acids in bold

Alanine:             4.*2%                    Methionine:    1.*6%  

Argenine:          5.*1%                    Phenyalanine: 5.*5%

Aspatic Acid:    9.*7%                    Proline:             5.*7%

Cistine:              3.*4%                    Serine:              7.*0%

Glutamic Acid: *3.*3%                  Tryptophan:    1.*4%

Glicine:               3.*5%                   Threonine:       7.*0%

Histidine:           2.*3%                  Tyrosine:          2.*6%

Isoleucine:         2.*6%                  Valine:              6.*9%

Leucine:             9.*6%                   Lysine:              8.*6%