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Sweet whey powder

QUALITY:

Food Grade

PHYSICO-CHEMICAL AND BACTERIOLOGICAL CHARACTERISTICS

Moisture 3,50% max.
Fat 1,25% max.
Proteins 11,00 % min.
Lactose 72 % approx.
pH 6,00 – 6,50
Solubility index 1,25 ml max.
Scorched particles disc B or better
 
Total plate count 10 000/g max.
Coliforms 10/g max.
E. Coli 10/g max.
Listeria monocytogenes negative/25g
Salmonella negative/25g
Staphylococcus coagulase + 10/g max.
Enterobacteriaceae 10/g max.
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 bagsof 1 000 kg max.


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