| PARAMETERS |
PRODUCTS
SPECIFICATION |
| |
PROWEP 5000 |
PROWEP 5100 |
PROWEP 5200 |
PROWEP 5300 |
PROWEP 5400 |
CHEMICAL ANALYSIS
|
Proteins, % |
12.5 ± 1 |
12.5 ± 1 |
12.5 ± 1 |
11.5 ± 1 |
11.5 ± 1 |
| Lactose,
% |
82 |
80 |
80 |
75 |
70 |
| Fat,
% |
1.50 |
1.50 |
1.5 |
1.5 |
1.5 |
| Ash,
% |
1 |
3 |
4 |
7.8 |
12
± 1 |
| Moisture
(Free Moisture) |
4 |
4 |
4 |
4 |
4 |
| pH |
6.2
- 6.9 |
6.2
- 6.9 |
6.2
- 6.9 |
6.2
- 6.9 |
6.2
- 6.9 |
MICROBIOLOGICAL STANDARDS
|
Standard plate count in 1 g, Max. |
30000 |
Less than 30000 |
Less than 10000 |
less than 30000 |
less than 30000 |
| E.Coil
in 1 g. |
absent |
absent |
absent |
absent |
absent |
| Salmonella
in 100 g |
absent |
absent |
absent |
absent |
absent |
| Yeast
& Moulds in 1 g, Max. |
Less
than 50 |
Less
than 50 |
Less
than 50 |
Less
than 50 |
90 |
PHYSICAL CHARACTERISTICS
|
Appearance |
Creamy, white colour Bland |
Creamy, white colour Bland |
Creamy, white colour Bland |
Creamy, white colour Bland |
Creamy, white colour Bland |
| Flavour |
Bland |
Bland |
Bland |
Natural |
Natural |
| Taste |
Slightly
Sweet |
Slightly
Sweet |
Slightly
Sweet |
Slightly
Sweet |
Slightly
Sweet |
| Scorched
Particles) |
ADPI
(B) pad or better |
ADPI
(B) pad or better |
ADPI
(B) pad or better |
ADPI
(B) pad or better |
ADPI
(B) pad or better |
| Solubility
Index at 24 o C |
maximum
0.5 ml |
maximum
0.5 ml |
maximum
0.5 ml |
maximum
0.5 ml |
maximum
0.5 ml |
| Heat
Stability |
no
flocuation after 20 min. 85.C |
no
flocuation after 20 min. 85.C |
no
flocuation after 20 min. 85.C |
no
flocuation after 20 min. 85.C |
no
flocuation after 20 min. 85.C |
