PHYSICO-CHEMICAL AND BACTERIOLOGICAL CHARACTERISTICS
| Moisture |
3,00 % max. |
| Vegetable fat |
28,00 % min. |
| Proteins |
26 % min. |
| Lactose |
36,00 % min. |
| Titrable acidity |
0,15 % max. |
| Solubility index |
1,00 ml max. |
| Scorched particles |
disc B or better |
| |
| Total plate count |
10 000/g max. |
| Coliforms |
negative/0,1g |
| E. Coli |
negative/0,1g |
| Listeria monocytogenes
|
negative/25g |
| Salmonella |
negative/25g |
| 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 bags of 1 000 kg max.
download PDF
CONTACT
k_mularczyk@unipolcom.com.pl
