Full cream goat milk powder, fresh production from Europe
Chemical analysis
| Protein | 25 | % | (typical) | ||||
| Fat | 31 | % | (typical) | ||||
| Moisture | 3.0 | % | (maximum) | ||||
| Lactose | 35 | % | (typical) | ||||
| Minerals | 6 | % | (typical) | ||||
| Cow milk | absent | (detect.limit 1% Ridascreen 5102) | |||||
Physical specification
| Scorched particles | disc | A | (typical, disc B maximum) | ||||
| Insolubility | 0.1 | ml | (maximum) | ||||
| Titratable acidity | 0.15 | % lactic acid | (maximum) | ||||
| Foreign matter | absent | ||||||
| Antibiotics | according to | European | Food Legislation | ||||
Microbiological specification
| Total plate count | < 10,000 | / g | |||||
| Yeasts and moulds | < 50 + 50 | / g | |||||
| Coliforms | not detectable | / 0.1 g | |||||
| Thermophilic spores | < 100 | / g | |||||
| Spores of B. Cereus | < 100 | / g | |||||
| Staph. Aureus | not detectable | / g | |||||
| Salmonella | not detectable | / 25 g | |||||
Other information
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Packaging: Multiply paper bag with liner, 25 kg net. Storage conditions: The product should be stored in a cool, dry and dark environment. Shelf life: If properly stored a shelf life of 12 months is be guaranteed. |
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