Sensory Properties:

Taste, Odor, Flavor

Typical of product, without other aftertastes

Structure

Powdery, smooth, free-flowing

Color

White to creamy white

Physical and Chemical Parameters

Fat, %                  

1,0 (max 1,5)

Minerals, %   

max 8.5

Protein, %           

32,0 – 34,0

Acidity, Thorner method, 0 Th  

17-19

Moisture, %           

3,0 – 3,6

Solubility index      

max o,20 cm3

Lactose, %    

min 50,0

Scorched Particles / Purity           

(A)

Microbiological Properties

Total Plate Count, cfu/g

Max 50 000 cfu/g        

ISO 4833

Coliform

None / 0,1 g                  

GOST 9225

Staphylococcus aureus

None / 1,0 g                   

ISO 5944

Listeria Monocytogenes

None / 25 g          

Salmonella

None / 25 g                               

ISO 6579

Toxic Elements

Pb, mg/kg         

max 0,1

Zn, mg/kg

Max 5,0

Cd, mg/kg           

max 0,03

As, ms/kg

Max 0,05

Cu, mg/kg            

max 1,0

Hg, mg/kg

Max 0,005

Mycotoxin

Aflatoxin M1, mg/kg

< 0,0005

Aflatoxin B1, mg/kg

< 0,001

Antibiotic Residue

Tetracycline, 1/g

Negative Devlotest SP < 0,01

Penicillin, 1/g

Negative Devlotest SP < 0,01

Streptomycin, 1/g

Negative Devlotest SP < 0,5

Chloramphenicol, mcg/kg

Negative Devlotest SP < 0,29

Hormonal Preparations

Diethylstilbestrol, mg/kg

None

Estradiol-17 B, mg/kg

0,0002

Radionuclides

Cs-137, Bq/kg

Max 500

Sr-90, Bq/kg

Max 100

NON-GMO

CaMV

< 0,1 % ERM-BF410b, ISO 21569:2008

Absent

Agrobacterium Tumefaciens

< 0,1 % ERM-BF410b, ISO 21569:2008

Absent

Shelf Life

2 years from the manufacturing date. Under cool dry conditions (0-10 0C; relative humidity max 85%)

Packaging

Multi layer kraft paper bags with a polyethylene liner 25 kg