 |
 |
| Chemical
specifications |
| Butterfat: |
26% min. |
| Moisture: |
4% max. |
| Protein: |
26% approx. |
| Lactose: |
38% approx. |
| Ash: |
6% max. |
| Acidity: |
0.15% max. |
| Solubility
index: |
0.1ml
max. |
| Sediment/scorched
particles: |
disc A
or B |
|
Bacteriological specifications |
| Plate count: |
50,000/g
max. |
| Coliform: |
absent
in 0.1 g |
| Salmonella: |
absent
in 25 g |
| Organoleptic
properties: |
| |
fresh product,
in its special flavour, fine crystal form,
fits for human consumption |
| Packing: |
|
4-ply paper
bags with PE inner liner (at least 90 µ),
sealed, each holding 25 kg net (gross weight
25.4 kg) |
| |
