PHYSICAL AND CHEMICAL PARAMETERS:
Moisture: max. 4 %.
Milkfat: max. 1.25%.
Protein: min. 33%.
Lactose: min. 48%.
Titratable acidity: max. 0, 15%.
Scorched particles: Disk B or better.
Growth inhibitors: neg.
MICROBIOLOGICAL PARAMETERS:
Standard plate count : max. 10000/g.
Enterobacteriaceae : max.10 /g.
Coliform bacteria : max. 10/g
Mould & Yeast : max. 100/g.
Coagulase-positive staphylococcus :max. 10/g.
Salmonella: neg./25g.
Listeria monocytogenes: neg./25g.
Bacillus cereus: max. 100/g.
ORGANOLEPTIC PARAMETERS:
Clean, typically milky, free from off flavours and odours.
WEIGHT: min. 25 kg
PACKAGING:
Four-ply paper bag with polyethylene, hermetically sealed bag inside.
STORAGE:
Temperature: max. 24°C.
Relative humidity: max. 70%.
