Sell Whole Milk Powder

Description

WHOLE POWDER MILK

Physical and chemical analysis

Fat content (not less than) *6 %
Proteins (not less than) *4 %
Lactose (not less than) *8 %
Moisture (max.) 4 %
Titratable acidity (max.) 0,*5 % (*7 ºT)

Microbiological criteria
Antibiotic residues negative
Plate count (less than) <*0 **0 /g
Coliforms (max.) <*0 / g
Enterobacteriaceae (less than) <*0 / g
Coagulase positive staphylococci / S.aureus (less than)/ E. coli negative per *5 g
Staphylococcal enterotoxins negative per *5 g
Salmonella negative per *5 g
Listeria monocytogenes <*0 / g
Yeast (less than) <*0 / g
Mould (less than) negative
Enterobacteriaceae <*0 / g
Pharmacologically active substances: Not exceeding the limits set in Regulation *7/***0/EC
Combined total of residues of all substances: Not exceeding a value fixed in Regulations EC

Properties physical

Solubility index (max.) 1,0 ml
Scorched particles A/B (7,5 *5 mg)
Colour: White to creamy white
Flavour and odour: Free from rancid and other unnatural flavor and odor

Packing: *5 kg in multiply paper bags with polythene liner.

Storage: from the date of production at a humidity not up *5%, not longer 1 year at a temperature not up *5º