Knowde Enhanced TDS
Identification & Functionality
- Ingredient Name
- Ingredient Origin
- Technologies
Applications & Uses
- Animal Species
- Food & Nutrition Applications
Properties
- Physical Form
- Taste
- Fresh, authentic
- Typical Properties
Value | Units | Test Method / Conditions | |
Dry matter | min. 9.0 | % | — |
pH | 6.6 - 6.8 | — | — |
Titratable Acidity (% lactic acid) | max. 0,17 | % | — |
Freezing Point | max. -0.510 | °C | — |
Antibiotics | absent | — | — |
Phosphatase (heating min. 15 sec at 72 °C) | negative | — | — |
Temperature ( at point of unloading ) | max. 6 | °C | — |
Fat | max. 0,1 | % | — |
Protein | min. 3.2 | % | — |
Standard plate count | max. 30 | cfu/g | — |
Coliforms | max. 50 | cfu/g | — |
Salmonella | absent / 25 | g | — |
Packaging & Availability
- Packaging
Bulk: truck / silo abt. 25.000 kg mt