Microorganism
Total plate count í_50000cfu/g
E. Coliform(MPN/100g) í_90
Pathogen NIL
Production:
Cream:
This product in solid state is made from either raised or not raised cream.
Taste/flavor¦
with dense fragrance of cream, light sweet taste.
Appearance:
This product is homogeneous, fine and smooth. Water is proportionally distributed in it, no water drop after cutting. No any impurity.
Color:
milky yellow.
Export cartons Poly-liner of 25 kgs.net or 20 kgs.net
Chemical
Fat í¦ 26%
Protein í¦ 23.5%
Moisture í_ 5%
Ash í_ 8%
Acidity í_180T
Solubility í¦99%
Impurity Disc A or B
Microorganism
Total plate count í_50000cfu/g
Coliform NIL
Salmonella nil in 375g
Application
Used for dairy products, beverage, bakery food, frozen food, candy, chocolate, ect.
Packing
25kg net weight, a multiply paper bag with poly inner liner.
25kg net weight, a multiply paper bag with poly inner liner.
Chemical
Fat >99.5%
Moisture > 0.1%
Free fatty acids < 0.3%
Peroxide value 0.2
Cu <0.05ppm
Iodine value 27-38
Energy 3755KJ/100g
Microorganism
Total plate count <100/g
Coliform nil in 1 g
Salmonella nil
Yeast and moulds
Application
Used for dairy products, beverage, bakery food, frozen food, candy, chocolate, etc.
Packing
Steel drums (nitrogen flushed) of 180kgs.net
Export cartons containing one tin (nitrogen flushed) of 25kgs. or 16kgs.net
Chemical
protein í¦93%
Fat í_1.5%
lactous í_1%
Moisture í_12%
Ash í¦1.8%
Acidity í_350T
Insolubility Index í_1.25ml
Microorganism
Total plate count í_30000cfu/g
E. Coliform(MPN/100g) í_40+÷/100g
Packing:
25kg net weight,a multiply paper bag with poly inner liner.
