Knowde Enhanced TDS
Identification & Functionality
- Ingredient Name
- Ingredient Origin
- Ingredients
- Milk
- Technologies
Features & Benefits
- Food Ingredients Features
Applications & Uses
- Markets
- Applications
- Food & Nutrition Applications
Properties
- Taste
- Pure, typical of pasteurized skimmed milk
- Odor
- With no flavors or odors
- Chemical Properties
- Microbiological Values
Value | Units | Test Method / Conditions | |
Fat Content | max 0.08 | % | — |
Titrate Acidity | 16 - 18 | — | — |
Inhibitors / Antibiotics | Not allowed | — | — |
Phosphotase | Negative | — | — |
Protein Content | min 3.1 | % | — |
Acidity pH | 6.50 - 6.80 | — | — |
Density (20°C) | 1030 - 1035 | kg/m3 | — |
Value | Units | Test Method / Conditions | |
Total Bacterial Count | max. 50,000 | CFU/1ml | — |
Listeria Monocytogenes (125 ml) | Not allowed | — | — |
Number of Enterobacteriaceae | max. 10 | CFU/1ml | — |
Salmonella spp. (125 ml) | Not allowed | — | — |
Coliforms | max. 10 | CFU/ml | — |