milk

Characteristics:
chemical analysis

Range/Limit
Method


Fat:
min 1,25%
EVS-EN ISO 1736:2000


Moisture
max 4%
ADPI 916:1991


Titratable acidity
0.15%
ADPI 916:1991


Scorched particles
disc A/B
ADPI 916:1991


Solubility index
1,25 ml
ADPI 916:1991


Protein
35.5% min
IDF20B:1993


Minerals
7.8% min
NMKL No 108:1984


pH-value
6.6



Inhibitors
negative
Delvotest SP


Chloramphenicol
negative
EIA

Bacteriological analysis
Bact. plate count
max 10 000/g
ADPI 916:1991


Coliforms
<10/g
ADPI 916:1991
IDF 73 B1996


Salmonella
absent in 25g
EN-ISO 6579:2002


E-Coli
Negative in 1g
NMKL 125(3):1996


Yeasts
<30/g
EVS-ISO 7954:1999


Moulds
<30/g
EVS-ISO 7954:1999


Staph.Aureus
<10/g
IS06888-1 1999(E)

      

Packaging:   
multiply paper-bags with PE-liner 25kg net;
or  Big bags 850 950 kg net ; or;      

Storage conditions:   
keep cool and dry      

Shelf-life:   
12 months