Moisture – max 4%
Fat content – min *6%
Lactose – max *3%
Protein – min *5%
Colour –white or slightly creamy, homogeneous
Solubility – max 1,0
Acidity (nilk acid) – max 0,*5%
Total bacterial count – max *0 **0 jtk/g
Coli forms – max *0 in 1g
SH – 6,0 – 7,5
E.coli – max *0 in 1g
Other data on individual request
