Milk Proteins
| Form | fine powder |
|---|---|
| Color | whitish to creamy-yellowish |
| Taste/odor | typical for the product |
| Scorched particles | disc A |
| Protein in dry matter | min 80 % |
| Fat | max 6 % |
| Lactose | max 6 % |
| Moisture | max 6 % |
| Ash | max 4 % |
| Titratable acidity | max 0,15 % |
| pH of 10% solution | 6,0 - 7,0 |
| Total plate count | max 10 000 /g |
| microbiological | max 50 /g |
| Coliform group bacteria | absent /1g |
| Listeria monocytogenes | absent /25g |
| Salmonella | absent /25g |
| Shelf life | 12 months from date of production. |
| Form | Powder |
