Chemical characteristics
| Protein | 36 % (typical) |
| Fat | 1.5 % (typical) |
| Moisture | 4.0 % (maximum) |
| Lactose | 49.5 % (typical) |
| Minerals | 9 % (typical) |
| Cow milk | absent Detect limit 1% ridascreen 5102) |
Physical characteristics
| Scorched particles | disc A (typical, disc B maximum) |
| Insolubility | 0.1 ml (maximum) |
| Titratable acidity | 0.15 % lactic acid (maximum) |
| Foreign matter | absent |
| Antibiotics | according to NL Food Legislation |
Microbiological characteristics
| Total plate count | Max. 10,000 g |
| Yeasts and moulds | Max 50 + 50 g |
| Coliforms | not detectable 0.1 g |
| Thermophilic spores | Max. 100 g |
| Spores of B. Cereus | Max. 100 g |
| Staph. Aureus | not detectable g |
| Salmonella | not detectable 25 g |
| Packaging |
Multiply paper bag with pe liner, |
| Storage conditions |
The product should be stored in a cool, |
| Shelf life |
If properly stored a shelf life of |