Description

The whole milk powder for Venezuela: *-Quality and Specification: Physical Chemical Requirements Characteristics(percent) Limits Moisture max.4 Fat min.*6.0 Protein min.*4.5 Cloruros max 0.*1 Ashes max.5.9 Acidity(g ac.lactic/**0g) max.*5 Free fat max.2.0 Lactose min.*4.0 Insolubility index(ml) max.0.5 Scorched particles max.b**5n Vitamin A min.**0(ug/**0g) min***0(UI/**0g) Vitamin D3 min.8(ug/**0g) .min**0 (UI/**0g) Microblological Requirements Characteristics(ufc/g) Limits Total plate count Max。****0cfu Moulds max.1.0×***0 Salmonella in *5g 0 Coliforms(NMP/g) max.7 *-packing: *5kg net weight, a multiply paper bag with poly in ner liner. *-shelf-life : *8 months from the date of production. skype:mstsalucy1 s.aureus max.1.0×**0 listeria monocytogenes in *5g 0 thermofilic spores max.1.0×***0 *-packing: *5kg net weight, a multiply paper bag with poly in