|
| Milk
fat |
min.26
% |
| Milk
protein |
27
% |
| Lactose |
38
% |
| Minerals |
6
% |
| Moisture
|
max.
3 % |
|
| Total
plate count |
max.
10.000/g |
| Yeast/Mould
|
max.
50/g |
Coliform
|
max
10/gr |
| Salmonella |
Negative/100g |
| Staphylococcus
Aureus |
Negative/0.1g |
(Instant) |
| Scorched
particles |
disc
A |
| Solubility
index |
max
0.25ml |
| Bulk
density |
0.65
+-0.05g/cm3 |
Bulk
volume |
155
+-15cm3/100g |
| Flavour
& odour |
destinctively
creamy |
| Colour |
slightly
yellow |
| Wettability |
50
sec. |
| Dispersibility |
98
% |
| Lecithin,
added |
0.2
% |
In
General |
| pH
(10% solution) |
6.65+-0.1 |
| Titratable
acidity, as lactic acid |
max
0.15% |
| Antibiotics |
negative |
| Energy
(KJ/100g) |
2,070 |
| Vitamins
A |
min.
1.600 I.U., 530 ug added/100g |
| Vitamins
D |
min.
400 I.U.,100 ug added/100g |
|
 |
- Fast
food
- Recombining
- Re-packing
- Catering
- Household
|
 |
Multiply
paper bags with a polyethylene inner liner containing 25kg
net, 400gsm, sachet & Tin, 200gsm, 18gsm sachet.
|
 |
Store
under cool and dry conditions to prevent deteriorations due
to humidity and high temperatures.
|
 |
Minimal
shelf life is one year.
|
 |
Improved
powder structure and wettability.
Click here for procurement
|
|
