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Contact SupplierProduct Description
Liquid skimmed cow’s milk as a raw-material for production of various dairy products
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Physico-chemical and microbiological requirements
Fat content: max. 0,08 %
Pasteurization: negative
Acidity: PH 6,6 – 6,8 %
Bacterial estimate: max. 30.000/ml
Contamination content: following valid legal regulations
Proteins: min. 3,1 %
Density: min. 1,0310 g/ml
Salmonella: absent in 25g
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Taste, appearance
Typical milky, clean, homogeneous liquid, white to creamy
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The presence of genetically modified organisms
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The presence of preservative
Absent
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