| T otal Viable Count | <100/g | 5000/g maximum |
| Yeasts & Moulds | <10/g | <10/g |
| Staphylococcus aureus | Absent in 1g | Absent in 1g |
| Salmonella | Absent in 25g | Absent in 25g |
| Water Activity | 0.82 – 0.84 | |
| CHEMICAL STANDARDS | ||
| Typical | ||
| Moisture | 27.0% | 27.6% maximum |
| Total Solids | 73.0% | 72.4% minimum |
| Total Milk Solids | 25.0% | 24.0% minimum |
| Butterfat | 0.3% | 1% maximum |
| Sugar (Sucrose) | 8.0% | 47.0% minimum |
| Titratable Acidity | 0.13% | 0.14% maximum |
Quality Standard:
Our product different quality standard in accordance to our customer request and the market requirement. The protein level may range from: 1%, 1.5%, 2%, and 2.3%.
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