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Milk permeate powder

PHYSICO-CHEMICAL AND BACTERIOLOGICAL CHARACTERISTICS

Moisture 3,00 % max.
Fat 1,00 % max.
Proteins 3 % min.
Lactose 82 % approx.
Ash 9,00 % max.
pH 6,00 - 6,80
Scorched particles disk 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 25 kgs net each or big bags of 1 000 kg max.


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