Specification (rev.1.082410)
Derived from fresh goat cheese whey using low temperature ultra-filtration and a gentle drying process.
Typical Chemical Specifications:
Typical Specification
| Protein – dry basis (NX6.38) | 88.0% > 85.0% |
| Moisture | 4.0% 3.0 – 6.0% |
| Fat | 2.0% 1.0 – 4.5% |
| Lactose | 3.0% 2.0 – 6.0% |
| pH (5% solution) | 4.3 4.1 – 4.7 |
| Ash | 2.0% 1.0 – 4. |
Typical Microbiological Specifications
| APC | ≤5,000 max 10,000/gram |
| Coliform | none detectable 0.1 gram |
| E.Coli / Salmonella | negative 375 grams |
| Yeast and Mould | <10/gram max 10/gram |
Physical Specifications
Flavor Clean, Slight Goat & Tart, Colour Light to Light Cream, Texture Free Flowing, Granular.
Scorched Particles 15mg, not to exceed A disk
Packaging Specifications
20 kg bags
3-ply poly-lined, square bottom, heat-sealed Kraft bag
Palletized on standard GMA 40 X 48 exchangeable pallets
Storage
Recommend that product is stored below 25_C and below 65% humidity
Shelf Life
2 years
Coding
Line 1 – Julian code, year and batch number