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Pasteurized cream

PHYSICO-CHEMICAL AND BACTERIOLOGICAL CHARACTERISTICS

Fat 38 - 44 %
pH 6,60 - 6,90
 
Total plate count 10 000/g max.
Coliforms 10/g max.
E. Coli negative/g
Salmonella negative/25g
Phosphatase negative
Yeasts and moulds 500/g max.

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