Chemical characteristics
| Protein | 25 % | (typical) |
| Fat | 31 % | (typical) |
| Moisture | 3.0 % | (maximum) |
| Lactose | 35 % | (typical) |
| Minerals | 6 % | (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 | < 10,000 g |
| Yeasts and moulds | < 50 + 50 g |
| Coliforms | not detectable 0.1 g |
| Thermophilic spores | < 100 g |
| Spores of B. Cereus | < 100 g |
| Staph. Aureus | not detectable g |
| Salmonella | not detectable 25 g |
| Packaging |
Multiply paper bag with pe liner, 25 kg net. |
| Storage conditions |
The product should be stored in a cool, dry and dark environment. |
| Shelf life |
If properly stored a shelf life of 12 months can be guaranteed. |