Ice Cream

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...

Pasteurized evaporated whole milk Previous slide Next slide CHEMICAL  UNITS  MIN  MAX Solid non-fat protein %m/m 34   Fat...

test Specification limits Colour                                                  White To pale yellow Odour Normal Melting point Max 37 degree centigrade Fat % (w/w)...

Previous Next Test Specified limits Protein 70% Moisture 5% Lactose 17% Fat 1.40% Ash 7% Aerobic Plate Count(CFU/g) Max...

instant full fat milk powder Test Specified limits Milk fat Max28% Protein Min24% Lactose Approx. 40% Moisture Max4.5% Acidity...

Previous Next Test Specified limits Protein Min 11% Moisture Max 5% Lactose Min 65% Fat Max 2% Acidity(lactic acid)...

Yoghurt is a food produced by bacterial fermentation of milk. Two types of methods for Yoghurt production are :...

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...

Milk is a nutrient-dense food consisting of varying amounts of carbohydrate, fat, and protein. The major constituents of cows’...

Doogh is a cold savory yogurt-based beverage, popular across Western Asia, Central Asia, South Asia, Southeastern Europe and Eastern...

One of the delicious products in dairy industry are desserts. These products because of its tastes and texture ,...