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Powdered Skimmed Milk



PHYSICO-CHEMICAL CHARACTERISTICS
Acidity: maximum 18.0 ml
Humidity: maximum 4.00%
Insolubility index: maximum 1 ml
Fat: maximum 1.50%
Toasting particles: Maximum Disco "B"
pH: between 6.50 and 6.70
Proteins: minimum 34%

MICROBIOLOGICAL CHARACTERISTICS
Coliforms at 30º C/g: n=5 c=2 m=10 M=100
Coliforms at 45º C/g: n=5 c=2 m<3 M= 10
Staphylococcus aureus/g: n=5 c=1 m=10 M=100
Aerobic Mesophiles: n=5 c=2 m=30000 M= 100000
Salmonella spp/25 g: n=10 c=0 m=0

ORGANOLEPTIC CHARACTERISTICS
Yellowish white powder, with characteristic smell and taste, without strange substances.


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Powdered Whole Milk



PHYSICO- CHEMICAL CHARACTERISTICS
Acidity: maximum 18.0 ml
Humidity: maximum 3.5%
Insolubility index: maximum 1 ml
Lactose: minimum 36.0%
Fat: maximum 26%
Toasting particles: maximum Disco "B"
pH: between 6.50 and 6.70
Proteins: minimum 34%

MICROBIOLOGICAL CHARACTERISTICS
Coliforms at 30º C/g: n=5 c=2 m=10 M=100
Coliforms at 45º C/g: n=5 c=2 m< 3 M=10
Staphylococcus aureus/g: n=5 c=1 m=10 M=100
Aerobic Mesophiles: n=5 c=2 m=30000 M=100000
Salmonella spp/25 g: n=10 c=0 m=0

ORGANOLEPTIC CHARACTERISTICS
Yellowish white powder, with characteristic smell and taste, without strange substances.


Buy    See PDF


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