タイトルまたは説明

WHOLE MILK TYPICAL COMPOSITION RANGE Protein...........*4.***7.0 % Lactose..........****8.5 % Fat..................****8.5 % Ash..................5.**6.5 % Moisture..........2.**4.5 % MICROBIOLOGICAL ANALYSIS Standard Plate Count......................... ......Less than or Equal to ****0/g Coliform......................................................Less than or Equal to *0/g Solmonella..................................................Negative by test Listeria........................................................Negative by test Coaglase-positive Staphylococci............Negative by test OTHER CHARACTRISTICS Scorched Particle Content.......................Disc B (*5.0 mg max.) Solubility Index...........................................Less than or Equal to 1.0 ml Titratable Acidity.......................................Less than or Equal to 0.*5% Color..........................................................White to Light Cream/Natural Color Flavor.........................................................Clean, Pleasing