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Full cream milk powder

QUALITY:

ADPI Extra Grade

PHYSICO-CHEMICAL AND BACTERIOLOGICAL CHARACTERISTICS

Moisture 3,50 % max.
Milk fat 26,00 % min. 
Proteins 26 % min. 
Lactose 36,00 % min. 
Ash 7,00 % max.
Titrable acidity 0,15 % max.
pH 6,50 - 6,90
Solubility index 1,00 ml max.
Scorched particles disc B or better
 
Total plate count 10 000/g max.
Coliforms negative/g
E. Coli negative/g
Listeria monocytogenes negative/25g
Salmonella negative/25g
Staphylococcus aureus negative/g
Faecal streptococci 100/g max.
Enterobacter sakazakii negative/10g
Yeasts and moulds 50/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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