| |
| Chemical |
Vegetable Fat
Moisture
Protein
Lactose
Mineral
Titratable acidity
Solubility index |
26 %
4.00 %
25-10%
35.00 %
6.00%
0.15%
1.00% |
min
max
approx
approx
approx
max.
max. |
| Bacteriological |
Total plate count
Coliform
Salmonella
Yeast and Moulds
|
50,000/g max.
absent in 0.1 g
absent in 25 g
50/g max. |
|
|
| Physical Specfication |
| Colors White to Creamy white |
|
|
|
