PHYSICO-CHEMICAL AND BACTERIOLOGICAL CHARACTERISTICS
| Moisture |
3,00 % max. |
| Vegetable fat |
26,00 % min. |
| Proteins |
26,00 % min. |
| Lactose |
38 % approx. |
| Ash |
6 % approx. |
| Solubility index |
0,5 ml max. |
| Titrable acidity |
0,15 % max. |
| Wettability |
within 30 seconds at temperature 20°C |
| Scorched particles |
disc B or better |
| |
| Total plate count |
10 000/g max. |
| Coliforms |
negative/0,1g |
| Listeria monocytogenes |
negative/25g |
| Salmonella |
negative/25g |
| Staphylococcus coagulase + |
10/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.
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CONTACT
k_mularczyk@unipolcom.com.pl
