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Anhydrous milk fat

PHYSICO-CHEMICAL AND BACTERIOLOGICAL CHARACTERISTICS

Moisture  0,2 % max.
Fat 99,98 % min.
Free fatty acids 0,35 % max.
 
Total plate count 500/g max.
E. Coli 10/g max.
Listeria monocytogenes negative/25g
Salmonella negative/25g
Staphylococcus coagulase +     negative/g
Enterobacteriaceae negative/g
Yeasts and moulds  10/g max.

SHELF LIFE:

Packed in carton boxes - 9 months from the production date - at temperature below 10 oC.
Packed under nitrogen blanket in 180 kgs drums - 12 months from the production date - at temperature below 18 oC.

PACKAGING:

Carton boxes of 25 kgs, drums of 180 kgs.


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