WHOLE MILK POWDER

Yeasts- Moulds < 10/g 30/g maximum

Salmonellanegative/25g negative/25g

Staphylococcusaureus negative/0,1g negative/0,1g

Clostridiumperfringens negative/g negative/g

E.Colinegative/10g negative/10g

Enterobacteriasnegative/0,1g negative/0,1g

Totalplate count <10,000/g 20,000/g maximum

MICROBIOLOGICAL

Lactose39,25 %

Ash6 %

Protein25 %

Fat26,25 % 26 % minimum

Moisture3,5 % 4 % maximum

CHEMICAL

Formfine homogeneous powder

Tasteand Odour bland

Colourcream to pale yellow

Scorchedparticles (ADMI) A A - B

Acidity(ADMI) 0.14 % 0.15 % maximum

CC050252 S

typicalanalysis guarantied content

PHYSICAL

TYPICALANALYSIS

Themaximum storage temperature is 25

WHOLE MILK POWDER EU ORIGN.