SPECIFICATION
Organoleptic properties | |
---|---|
Appearance | a creamy powder with a characteristic odour and taste. |
Physical and chemical properties | |
Moisture | max. 9 % |
Protein (N x 5,7 on d.s.) | min. 75 % |
Ash (on d.s.) | max. 1,5 % |
Fat (on d.s.) | max. 2,5 % |
Water absorption | min. 150 % |
Microbiological properties | |
Total plate count | max. 10.000 CFU/g |
Yeasts | max. 500 CFU/g |
Moulds | max. 500 CFU/g |
E. coli | absent in 1 g |
St. aureus , в 0.1 г | max. 100 CFU/g |
Salmonella | absent in 25 g |