DAIRY


SWEET CREAM BUTTER

Sweet cream butter, fat content 73 %
Fat content, Min . . . . . . . . . . 73 %
Moisture, Max . . . . . . . . . . . . 24,5 %
Acidity (plasma), Max . . . . . . 23 °T
Acidity (fat phase), Max . . . . 2,5 °K
Total plate count, Max . . . . . 20 000 per gram
Flavor: pure, well pronounced creamy with pasteurization flavor.
Texture and appearance: homogeneous, plastic, solid; cut surface is shining or slightly shining, dry.
Color: from light yellow to yellow, homogeneous throughout the mass.
Package: four-ply carton boxes with polyethylene layer inside.
Weight: net — 20,0 kg, gross — 20,43 kg.
Term of storage:
3 months at 0…-5 °C;
9 months at -6…-11 °C;
12 months at -12…-18 °C.
Sweet cream butter, fat content 82,5 %
Fat content, Min . . . . . . . . . . 82,5 %
Moisture, Max . . . . . . . . . . . . 16 %
Acidity (plasma), Max . . . . . . 23 °T
Acidity (fat phase), Max . . . . 2,5 °K
Protein content, Min . . . . . . . 0,5 %
Total plate count, Max . . . . . 20 000 per gram

Flavor: pure, well pronounced creamy with pasteurization flavor.
Texture and appearance: homogeneous, plastic, solid; cut surface is shining or slightly shining, dry.
Color: from light yellow to yellow, homogeneous throughout the mass.
Package: four-ply carton boxes with polyethylene layer inside.
Weight: net — 20,0 kg, gross — 20,43 kg.
Term of storage:
3 months at 0…-5 °C;
9 months at -6…-11 °C;
12 months at -12…-18 °C.

POWDERED MILK PRODUCTS

Sweet whey powder D 90 %
Physical and chemical characteristics:
Moisture, Max . . . . . . . . . . 3,0 %
Protein content, Min . . . . . . . . . . 10,0 %
Fat content, Max . . . . . . . . . . 1,0 %
Ash content, Max . . . . . . . . . . 1,0 %
Lactose content, Min . . . . . . . . . . 80,0 %
pH (10% solution), Max . . . . . . . . . . 6,5
Scorched particles, Min . . . . . . . . . . disc A
Solubility index, Max . . . . . . . . . . 0,5
Titratable acidity, Max . . . . . . . . . . 5°T

Microbiological characteristics:
Color . . . . . . . . . . white
Taste/ftavor . . . . . . . . . . fresh milk
Total plate count, Max . . . . . . . . . . 10 000 per gram
Coliform . . . . . . . . . . absent in 0,1 g
Salmonella . . . . . . . . . . absent in 25 g
Antibiotics . . . . . . . . . . absent

Thermal stability: 12 % solution boiled during 3 minutes (100°C), dissolution after without any flocculi or sediment.
Color: homogeneous white or cream.
Flavor: pure, without foreign odor.
Texture: dry homogeneous powder.
Package: 4-ply paper bag with 1-ply inner polyethylene bag of minimum 0,075 mm thickness . The inner bag is independent and separate from the outer one.
Weight: net — 25,0 kg, gross — 25,4 kg.
Term of storage: 12 months.
Temperature: 0…+20 °C.
Relative air humidity: not more than 80 %.
Sweet whey powder D 40 %
Physical and chemical characteristics: Moisture, Max. . . . . . . . . . . . . . 3,0 %
Fat content, Max . . . . . . . . . . . 1,0 %
Protein content, Min . . . . . . . . 10,0 %
Titratable acidity, Max . . . . . . . 15 °T
Solubility index, Max . . . . . . . . 0,5 CM3
Lactose, Min . . . . . . . . . . . . . . . . 60 %
Ash content, Max . . . . . . . . . . . . 5,5 %
Ph, Max . . . . . . . . . . . . . . . . . . . . 6,5
Scorched particles, Max . . . . . . . disc A, B
Total plate count, Max . . . . . . . . 50 000 per gram
Coliform . . . . . . . . . . . . . . . . . . . . absent in 0,1 g
Salmonella . . . . . . . . . . . . . . . . . . absent in 25 g
Flavor: sweet, without any foreign flavors and odors.
Texture: dry, well powdered
Color: homogeneous white or cream
Package: 4-ply paper bag with 1-ply inner polyethylene bag of minimum 0,075 mm thickness The inner bag is independent and separate from the outer one.
Weight: net — 25,0 kg, gross — 25,4 kg.
Term of storage: 12 months.
Temperature: 0…+20 °C
Relative air humidity: not more than 80 %.
Skimmed milk powder
Color . . . . . . . . . . . . . . white
Taste/ftavor . . . . . . . . . . . . . . fresh milk
Moisture, Max . . . . . . . . . . . . . . 4,0 %
Fat content, Max . . . . . . . . . . . . . . 1,25 %
Protein content, Min . . . . . . . . . . . . . . 34,0 %
Lactose content . . . . . . . . . . . . . . 45,0-55,0 %
Titratable acidity, Max . . . . . . . . . . . . . . 17 °T
Solubility index, Max . . . . . . . . . . . . . . 0,5 Mn
Total plate count, Max . . . . . . . . . . . . . . 50 000 per gram
Coliform . . . . . . . . . . . . . . absent in 0,1 g
Salmonella . . . . . . . . . . . . . . absent in 25 g
Antibiotics . . . . . . . . . . . . . . absent
Scorched particles . . . . . . . . . . . . . . disc A, B
Package: 4-ply paper bag with 1-ply inner polyethylene bag of minimum 0,075 mm thickness The inner bag is independent and separate from the outer one.
Weight: net — 25,0 kg, gross — 25,4 kg.
Term of storage: 8 months.
Temperature: 0…+10 °C.
Relative air humidity: not more than 85 % .
Whole milk powder
Fat content, Min . . . . . . . . . . . . . . 26 %
Moisture, Max . . . . . . . . . . . . . . 4,0 %
Lactose . . . . . . . . . . . . . . approximately 37 %
Protein content, Min . . . . . . . . . . . . . .25 %
Titratable acidity, Max . . . . . . . . . . . . . .17 °T
Solubility index, Max . . . . . . . . . . . . . .0,2 Mn
Scorched particles, Max . . . . . . . . . . . . . .disc A, B
Total plate count, Max . . . . . . . . . . . . . .50 000 per gram
Coliform . . . . . . . . . . . . . . . . absent in 0,1 g
Salmonella . . . . . . . . . . . . . .absent in 25 g
Antibiotics . . . . . . . . . . . . . . .absent
Color . . . . . . . . . . . . . . white to creamy-white

Package: 4-ply paper bag with 1-ply inner polyethylene bag of minimum 0,075 mm thickness The inner bag is independent and separate from the outer one.
Weight: net — 25,0 kg, gross — 25,4 kg.
Term of storage: 8 months.
Temperature: 1…+10 °C.
Relative air humidity: not more than 85 % .