CHEMICAL limits Acidity(%m/m) 0.09-0.15 Fat(%m/m) 39-41 pH 6.5-6.8 Sterols other than cholesterol Max 3% MICROBIOLOGICAL limits Aerobic Plate Count...
View DetailsCondensed milk
Pasteurized evaporated whole milk Previous slide Next slide CHEMICAL UNITS MIN MAX Solid non-fat protein %m/m 34 Fat...
View DetailsMargarine
test Specification limits Colour White To pale yellow Odour Normal Melting point Max 37 degree centigrade Fat % (w/w)...
View DetailsMPC
Previous Next Test Specified limits Protein 70% Moisture 5% Lactose 17% Fat 1.40% Ash 7% Aerobic Plate Count(CFU/g) Max...
View DetailsMilk Powder
instant full fat milk powder Test Specified limits Milk fat Max28% Protein Min24% Lactose Approx. 40% Moisture Max4.5% Acidity...
View DetailsWhey
Previous Next Test Specified limits Protein Min 11% Moisture Max 5% Lactose Min 65% Fat Max 2% Acidity(lactic acid)...
View DetailsYoghurt
Yoghurt is a food produced by bacterial fermentation of milk. Two types of methods for Yoghurt production are :...
View DetailsButter
Test Specified limits Fat Min 82% Moisture Max 16% S.N.F Max 2% pH 6-6.6 Acidity(Oleic Acid) Max0.4 gr/ 100gr...
View DetailsMilk
Milk is a nutrient-dense food consisting of varying amounts of carbohydrate, fat, and protein. The major constituents of cows’...
View DetailsIce Cream
Ice cream is a sweetened frozen food typically eaten as a snack or dessert. It may be made from...
View DetailsDoogh
Doogh is a cold savory yogurt-based beverage, popular across Western Asia, Central Asia, South Asia, Southeastern Europe and Eastern...
View DetailsDessert
One of the delicious products in dairy industry are desserts. These products because of its tastes and texture ,...
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