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Whey permeate

PHYSICO-CHEMICAL AND BACTERIOLOGICAL CHARACTERISTICS

Moisture 4,00 % max.
Fat 1,00 % max.
Proteins 3,00 % max.
Lactose 80,00 % min.
Ash 7,50 % max.
pH 6,00 - 6,80
 
Total plate count 50 000/g max.
Coliforms negative/0,1g
Salmonella negative/25g
Enterobacteriaceae 300/g max.

SHELF LIFE:

12 months from the production date.

PACKAGING:

Multilayer paper bags with PE liner inside of 25 kgs net each or big bags of 1 000 kg max.


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