| |
Specification
for dairy whitener
|
| Characterstics |
Specification Requirement |
| |
|
| Colour |
White
or light cream |
| Texture |
Uniform,
granular, free flowing, lump free |
| Flavour
& taste |
Pleasant
& sweet, free from off flavour |
| Bulk
density g/ml. |
0.64
To 0.66 |
| Moisture
% |
Max.
2.5 |
| Milk
solids(Not Fat)% |
Min
58.0 |
| Milk
fat % |
Min.
20.0 |
| Milk
proteins % |
Min.
20.0 |
| Total
added sugar (as sucrose)% |
Min.
20.0 |
| Total
ash(on dry basis) % |
Max.
5.5 |
| Insoluble
index ml. |
Max.
1.0 |
| Acidity
(as l.a)% |
Max.
1.0 |
| Scorched
particles (disc.) |
'A' |
| Colony
count per gram |
Max.
20000 |
| Coliform
per 0.1 gm |
Absent |
| Staphylococcus
aurious/ 0.1 gm |
Absent |
| Salmonella
per 25 gm |
Absent |
| Shigella
per 25 gm |
Absent |
Packaging
|
|
Primary
|
| Dairy
Whitener is packed pn 50gm, 200 gm and 500 gm multicolor
3 ply laminates having 10 micron polyester, 12 micron
metallised polyester and 62.5 micron metallocene poly. |
|
| Secondary
|
| The
laminates are then put into 5-ply kraft paper corrugated
boxes containing 12 Kgs. of net product in each box. |
|
