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Milk protein concentrate 80

PHYSICO-CHEMICAL AND BACTERIOLOGICAL CHARACTERISTICS

Moisture 6,00 % max.
Fat 2,00 % max.
Proteins 82 % min.
Lactose 7 % approx.
Ash 10,00 % max.
Scorched particles disc B or better
 
Total plate count 50 000/g max.
Salmonella negative/125g
Staphylococcus coagulase + negative/0,1g
Enterobacteriaceae 10/g max.
Yeasts and moulds 100/g max.

SHELF LIFE:

18 months from the production date.

PACKAGING:

Multilayer paper bags with PE liner inside of 20 kgs net each.


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