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MILK: CASEIN

ORIGIN: LITHUANIA - 4001077

 

 

 

 

EDIBLE ACID CASEIN

ESSENTIAL FACTORS OF COMPOSITION

1.      Maximum moisture content 10,0 % by weight

2.      Minimum milk protein content calculated on the dried extract 90 % by weight  of which minimum casein content 95 % by weight

3.      Maximum milk fat content calculated on the dried extract 2,25 % by weight

4.      Maximum titratable acidity , expressed in ml of decinormal sodium hydroxide solution         per g 0,27

5.      Maximum ash content ( P2O5 included ) 2,5 % by weight

6.      Maximum anhydrous lactose content 1 % by weight

7.      Maximum sediment content (scorched particles) 22,5 mg in 25 g

CONTAMINANTS

8.      Maximum lead content 1 mg/kg

IMPURITIES

9.      Extraneous matter - nil in 25 g

ORGANOLEPTIC CHARACTERISTICS

10.  Odour: no foreign odours

11.  Appearance: colour ranging from white to creamy white. The product must not contain any lumps that would not break up under slight pressure.

MICROBIOLOGY:

12.  Maximum plate count 30 000/g

13.  Listeria monocytogenes – absent in 25 g

14.  Salmonella – absent in 25 g

PACKING:

25 kg in multiply paper bags with polyethylene liner

bulk 1000 kg big-bags with inner polyethylene liner