Knowde Enhanced TDS
Identification & Functionality
- Ingredient Name
- Ingredient Origin
- Technologies
Features & Benefits
- Food Ingredients Features
Applications & Uses
- Markets
- Food & Nutrition Applications
Properties
- Taste
- Clean, milky
- Physical Properties
- Typical Properties
- Microbiological Values
- Nutritional Information
Value | Units | Test Method / Conditions | |
Insolubility | max. 0.5 | ml | — |
Scorched particles (ADPI) | max. B | — | — |
pH Value | min. 5.8 | — | — |
Value | Units | Test Method / Conditions | |
Fat | max. 1 | % | — |
Protein (N x 6.38)”as is” | min. 3.0 | % | — |
Lactose (by calculation) | 86.0 | — | — |
Ash | max. 9 | % | — |
Moisture | max. 4 | % | — |
Value | Units | Test Method / Conditions | |
Total Plate Count | max. 50000 | g | — |
Yeast & Moulds | max. 100 | g | — |
Enterobacteriaceae | max. 10 | g | — |
Bacillus cereus | max. 100 | g | — |
Staph.Aureus | negative / 0.1 | g | — |
Salmonella | negative / 25 | g | — |
Value | Units | Test Method / Conditions | |
Energy | 1450 | KJ/100g | — |
Packaging & Availability
- Packaging
Bag: moreply with innerliner 25 kg Semi bulk: big bag 1000 kg Bulk: truck / silo n.a
Storage & Handling
- Storage & Shelflife
Relative Humidity 65 % max. Temperature 25 °C max Shelflife 12 months 6 months min