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Butter milk powder

PHYSICO-CHEMICAL AND BACTERIOLOGICAL CHARACTERISTICS

Moisture 5,00 % max.
Fat 6,00 % max.
Proteins in d.m. 30 % min.
pH 6,2 min.
Solubility index 1,5 ml max. 
Scorched particles   disc B or better
 
Total plate count 50 000/g max.
Coliforms 10/g max.
Listeria monocytogenes negative/25g
Salmonella negative/25g
Staphylococcus coagulase +     negative/g
Enterobacteriaceae 10/g max.
Yeast and Moulds    100/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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