PRODUCTOS

MILK

COMMODITY : FULL CREAM & SKIMMED MILK POWDER

ORIGIN: AMERICA/ EUROPE/ OCEANIA/ INDA
PACKING: In 25 kg. bags

Specifications

  • Chemical Specifications ADPI Extra grade
  • Butterfat 26% Min
  • Moistiire 4 % Max
  • Protein 26% Min
  • Lactose 37% Appox
  • Minerals 6% Approx
  • Solnbility Index1.0 ml Max
  • Sediment -testB Max
  • Bacteriological Specifications
  • Total Píate Count 10.000 1/g.
  • Coliíorm Absent in 0/g.
  • Salmonella absent in 25 g.
  • Physical Specifications
  • Colour White to Cream White

Specifications

  • Milk Fat: Max 1.25 %
  • Moisture: Max 4.00 %
  • Protein: Approx. 35 %
  • Minerals: Max 8.00 %
  • Titrable Acidity: Max .015 %
  • WPNI: 1.51-5.99mg/ gm
  • Plate Count: Max 10,000 / gm
  • Coilform, Salmonella, Yeast, Staphylococci: Absent

Specifications

MILK BUTTER

TECHNICAL DATA

Milk fat Min. 82% ISO 8851-3 | IDF 191-3
Moisture Max. 16% ISO 8851-1 | IDF 191-1
Milk solids non fat Max. 2.0% ISO 8851-2 | IDF 191-2
Free fatty acids (as oleic acid) Max. 0.30% ISO 1740 | IDF 6
Microbiological data Standard Method
Total píate count <5000 CFU/g ISO 4833
Yeast <50 CFU/g ISO 6611 | IDF 94
Moulds <50 CFU/g ISO 6611 | IDF 94
Coliforms <10 CFU/g ISO 4832
Enterobacteriaceae <10 CFU/g ISO 21528-2
Salmo nella absent/25g ISO 6579 | AOAC 995.07
Listeria Monocytogenes absent/25g ISO 11290-1
Physical data Standard Method
pH 4.5-5.3 ISO 7238 | IDF 104
Taste and Flavour Typical for butter. No off flavour. –
Colour Palé Yellow. Colour intensity may differ with season.

CHEDDAR CHEESE

CHEDDAR CHEESE

General Description

A semi hard, cured, rindless cheese designed for use in processed cheese applications and as a dairy ingredient. GN Code: 0406.90.21

Physical Specifications

Colour: Uniform light yellow

Flavour:

Depending on the age of the cheese from a mild flavour in youngproduct to a stronger distinctive Cheddar flavour in more mature product. Free from Chemical and bitter flavour

Flavour:

Free of all foreign matter
Chemical Specifications:
Moisture (g/1 OOg) max 37%
Fat (g/1 OOg) 33 – 39%
Salt (g/1 OOg) 1.4-2.1%
pH 5.0 – 5.40
Fat in dry matter min 50%

UHT MILK

UHT MILK

Chemical Specifications

Protein:    7%
Fat:           5%
Calcium:  1 5%
pH:           6,5 – 6,9

Physical Specifications

Antibiotics: Absent
Colour: White cream
Odour & Taste:  Typical
Packaging Specifications
Origin EU
Packaging 1 Litre
Storage The milk can be stored at ambient
temperatures unopened. Once
opened, this product is perishable
and should be kept refrigerated
(max 6°C)
Shelf-life Production + 1 2 months in closed
packaging
Microbilogical Specifications
Total aerobic plate count < 1 per g
Salmonella Absent
E.Coli Absent