金沙贵宾会最新线路
金沙贵宾会最新线路
Whole Milk Powder

Specification Chemical And Physical Standard Protein---------------------------------------------------------------min. 23.0% Fat --------------------------------------------------------------------min. 26.0% Ash------------------------------------------------------------------- max. 7.0% Moisture------------------------------------------------------------- max. 4.0% Titratable acidity-------------------------------------------------- max. 0.15% Scorched particles------------------------------------------------Disc A Insolubility index--------------------------------------------------max. 0.50ml Microbiological Standard Total plate count---------------------------------------------------max. 30000 CFU/g Yeasts and moulds-----------------------------------------------max. 50 CFU/g Coliforms------------------------------------------------------------ max. 90MPN/100g Salmonella----------------------------------------------------------absent in 25g Antibiotic------------------------------------------------------------ absent in 1g Packing 25kg net weight.The standard pack is a multi-wall bag, which incorporates a moisture barrier and contains the product within an inner polythene liner. Storing Product should be kept in cool,dry,ventilated place,Temperatures below 25℃,relative humidities below 65% and an odour free environment will extend storage life. Preferably within 12 months of manufacture. .