MiccC 85

Product Description
Product manufactured from milk proteins by ultrafiltration and spray drying

Usage
Product for food industry applications and confectionery products

Sensory characteristic
Colour: White to light cream, homogeneous
Smell: Typical for milk, free from foreign odours
Taste: Typical for the product, mild, without foreign taste
Appearance: Loose, homogeneous, finely atomised powder, slight lumping is acceptable, easy to crumble

Physical and chemical parameters

Parameter	Value
Protein (DM)	85% min.
Fat	2% max.
Lactose	5% max.
Moisture	6% max.
Ash	8% max.
pH	6,5 – 7,0
Scorched particles	Disc A
Antibiotics and inhibitory substances	absent

Microbiological parameters

Parameter	Value (target)	Value (acceptable)
Total plate count	≤10000 cfu/g	≤50000 cfu/g
Coliforms	Abs/1 g	Abs/1 g
Yeasts and moulds	≤10 cfu/g	≤100 cfu/g
Listeria monocytogenes	Abs/25 g n=5 c=0	Abs/25 g n=5 c=0
Salmonella	Abs/25 g n=5 c=0	Abs/25 g n=5 c=0
Enterobacteriaceae	m=M <10 cfu/g n=5 c=0	m=M=10 cfu/g n=5 c=0
Staphylococci coagulase positive (Staphylococcus aureus and other species)	m=M <10 cfu/g n=5, c=0	m=10, M=100 cfu/g n=5, c=2

Allergens
Milk and products thereof (including lactose)

Packaging
Direct packaging: paper bags – 15-20 kg, 4 – layer with polyethylene insert
Palleting: 675-800 kg, pallets wrapped in stretch foil
Veterinary Factory Code: PL 06081604 WE

Storage conditions
Shelf life: 18 months
Product should be stored in unopened packaging in cool (temp. ≤ 20°C), dry (RH ≤ 75%) conditions, away from direct sunlight or strong odours