Knowde Enhanced TDS
Identification & Functionality
- Ingredient Name
- Ingredient Origin
- Food Ingredients Functions
Applications & Uses
- Markets
Properties
- Foreign material
- absent; visual, metal detection
- Flavor
- Authentic, free from off tastes
- Taste
- Authentic, free from off tastes
- Typical Properties
- Microbiological Values
- Nutritional Information
Value | Units | Test Method / Conditions | |
Fat | min. 82.0 | % | - |
Milk Solids Non Fat | max. 2 | % | - |
pH Value | 4.5 - 5.3 | - | - |
Moisture | max. 16 | % | - |
Peroxyde Value | max. 0.5 | meq.O2/kg | - |
Free Fatty Acids (as oleic acid) | max. 0.6 | % | - |
Value | Units | Test Method / Conditions | |
Standard Plate Count | max. 10 | g | - |
Yeast & Moulds | max. 100 | g | - |
Coliforms | max. 10 | g | - |
E-Coli | negative | - | - |
Salmonella | negative /25 | g | - |
Listeria | negative | g | - |
Value | Units | Test Method / Conditions | |
Energy | 1500 | KJ/100g | - |
Packaging & Availability
- Packaging
Stored dry and cool at 2 to 8ºC Date of production + 8 weeks. Frozen at –18 ºC Date of production + max. 1 year Chilled after defrosting at 2-6 ºC Date of thawing + 7 weeks
Storage & Handling
- Storage & Shelflife
25 kg cardboard box, wrapped in foil( HDPE) 25 kg