Description

WHOLE MILK TYPICAL COMPOSITION RANGE
Protein...........*4.***7.0 %
Lactose..........****8.5 %
Fat..................****8.5 %
Ash..................5.**6.5 %
Moisture..........2.**4.5 %

MICROBIOLOGICAL ANALYSIS Standard Plate
 Count..........Less than or Equal to ****0/g
 Coliform.......Less than or Equal to *0/g
Solmonella.........Negative by test
 Listeria........Negative by test Coaglase-positive
Staphylococci............Negative by test

OTHER CHARACTRISTICS
Scorched Particle Content.......................Disc B (*5.0 mg max.)
Solubility Index..............Less than or Equal to 1.0 ml
Titratable Acidity........Less than or Equal to 0.*5%
Color.................White to Light Cream/Natural Color
Flavor...................Clean, Pleasing
Origin..........South Africa.


SPECIFICATIONS FULL CREAM MILK POWDER 2nd.
Grade South African  ORIGIN
CHEMICAL SPECIFICATIONS
Protein.................................... *6% Approx.
Lactose................................... *0% Approx.
Butterfat...................................*6% Max.
Minereals.................................6% Approx.
Moisture...................................4% Max.
Titratable Acidity.....................0.***0.*0% Max.
Solubility Index.........................3.0 ml Max.
Sediment-Test.........................Max.Disc C(*2.5mg)Max.
MOQ........................*8MT.
Supply quantity............********0mt/month.
Packaging Detail:     *5 and *0 kg bags