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Instant fat filled milk powder

PHYSICO-CHEMICAL AND BACTERIOLOGICAL CHARACTERISTICS

Moisture 3,00 % max.
Vegetable fat 26,00 % min.
Proteins 26,00 % min.
Lactose 38 % approx.
Ash 6 % approx.
Solubility index 0,5 ml max.
Titrable acidity 0,15 % max. 
Wettability within 30 seconds at temperature 20°C
Scorched particles disc B or better
 
Total plate count 10 000/g max.
Coliforms negative/0,1g
Listeria monocytogenes negative/25g
Salmonella negative/25g
Staphylococcus coagulase + 10/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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