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Fat filled sweet whey powder

PHYSICO-CHEMICAL AND BACTERIOLOGICAL CHARACTERISTICS

Moisture 2,00 % max.
Fat 50,00 % +/- 5
Proteins 5,00 % min.
Lactose 25,00 % min.
Ash 9,00 % max. 
pH regerenated whey 6,30 – 6,80
Scorched particles disc B or better
 
Total plate count 100 000/g max.
Hydrogen peroxide absent
Nitrate 50 ppm max.
Nitrite absent
Antibiotics absent

SHELF LIFE:

9 months from the production date.

PACKAGING:

Multilayer paper bags with PE liner inside of 25 kgs net each.


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