Dry and powdery product obtained by dehydration of whole natural milk, heat-treated at least equivalent to pasteurisation and carried out in liquid form before or during the manufacturing process.
Creamy yellowish-white powder. Dairy flavour and smell.
Parameters | Minimum Values | Maximum Values |
Humidity | Max. 3,50 % | |
Grease Matter % | Min. 26 % | |
Fatty Acidity (%) | Max. 14 % | |
Proteíns | Min. 25 % |
|
Lactose | Min. 36 % | |
Solubility Index | Max.1,0 | |
Flavor and Color | Characteristic |
Parameters | Values |
Rto. Microorg. Viable mesophilic aerobes / g | Máx 10000 |
Staphylococcus coagulase positive | n=5 c=2 m=10 M=100 |
Coliformes ( 30°C) NMP/ g) | <3 |
Salmonella/25 g | Absence |
18 Months.