| Product
Description |
A high quality milk protein
product, manufactured from fresh pasteurised skimmed milk through acid
precipitation of the casein followed by neutralisation and drying. |
Compositional
Information |
|
|
Specification |
Typical
Value |
| Moisture |
% max. |
5.5 |
<5.0 |
| Protein (dry basis) |
% min. |
90.0 |
94.0 |
| Lactose |
% max. |
0.2 |
0.1 |
| Fat |
% max. |
1.5 |
1.0 |
| Ash |
% max. |
4.0 |
3.5 |
| Scorched Particles |
Disc |
B |
A |
| pH |
|
6.3 -
7.0 |
6.6 |
| Colour |
|
White |
White |
| Flavour |
|
Bland |
Bland |
|
Microbiological
Data |
|
|
Specification |
Typical
Value |
| Total Plate Count |
/g max. |
20,000 |
5,000 |
| Coliforms |
/0.1g |
Negative
|
Negative |
| Yeast |
/g max. |
50 |
<10 |
| Mould |
/g max. |
50 |
<10 |
| Staphylococcus (Coagulase
Pos.) |
/0.1g |
Negative
|
Negative
|
| Thermophiles |
/g max. |
5,000 |
<500 |
| Antibiotics/Inhibitors |
|
Negative |
Negative |
| Salmonella |
/25g |
Negative |
Negative |
|
A MORE DETAILED SPECIFICATION
CAN BE AGREED WITH THE CUSTOMER
| Packaging |
Multi-ply paper sacks with
Polyethylene liner, net weight 25kg. |
| Storage |
Store product under cool, dry
conditions. |
| Transport |
Deliveries of 5 tonne to 22
tonnes. in 20 foot & 40 foot containers. |
| Shelf
Life |
Approximately 24 months from date
of production when stored under appropriate conditions. |
|
Applications |
- Nutritional drinks
- Processed cheese and spreads
- Cheese analogue
- Yoghurt
|
|  |
|
