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Instant full cream milk powder

QUALITY:

ADPI Extra Grade

PHYSICO-CHEMICAL AND BACTERIOLOGICAL CHARACTERISTICS

Moisture 3,00 % max.
Milk fat 26,00 % min.
Proteins 26,00 % approx.
Lactose 37,00 % approx.
Ash 6,00 % approx.
Lecitine 0,2 % max.
Titrable acidity 0,15 % max.
Solubility index 0,5 ml max.
Wettability less than 30 seconds at temperature 25°C
Scorched particles disc A
 
Total plate count 10 000/g max.
Coliforms negative/0,1g
E. Coli negative/0,1g
Salmonella negative/25g
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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