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...
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Condensed milk
Pasteurized evaporated whole milk Previous slide Next slide CHEMICAL UNITS MIN MAX Solid non-fat protein %m/m 34 Fat...
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Margarine
test Specification limits Colour White To pale yellow Odour Normal Melting point Max 37 degree centigrade Fat % (w/w)...
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MPC
Previous Next Test Specified limits Protein 70% Moisture 5% Lactose 17% Fat 1.40% Ash 7% Aerobic Plate Count(CFU/g) Max...
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Milk Powder
instant full fat milk powder Test Specified limits Milk fat Max28% Protein Min24% Lactose Approx. 40% Moisture Max4.5% Acidity...
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Whey
Previous Next Test Specified limits Protein Min 11% Moisture Max 5% Lactose Min 65% Fat Max 2% Acidity(lactic acid)...
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Yoghurt
Yoghurt is a food produced by bacterial fermentation of milk. Two types of methods for Yoghurt production are :...
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Butter
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...
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Milk
Milk is a nutrient-dense food consisting of varying amounts of carbohydrate, fat, and protein. The major constituents of cows’...
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Ice Cream
Ice cream is a sweetened frozen food typically eaten as a snack or dessert. It may be made from...
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Doogh
Doogh is a cold savory yogurt-based beverage, popular across Western Asia, Central Asia, South Asia, Southeastern Europe and Eastern...
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Dessert
One of the delicious products in dairy industry are desserts. These products because of its tastes and texture ,...
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