Specification
S.No. Parameters Specifications – IS-1165-2002
A PHYSICAL and CHEMICAL QUALITY
1 Description Product is free from hard lumps and extraneous matter
2 Flavour and Taste Pleasant and Clean
3 Colour Creamish
4 Moisture % max 4.0
5 Total Milk Solids % min 96.0
6 Insolubility Index, ml, max 2.0
7 Total Ash (Dry basis) % max. 7.3
8 Fat % min. 26.0
9 Acidity (as lactic acid) % by wt. max. 1.2
10 Scorched Particles (ADMI DISC) 15 mg (B-Grade)
B MICROBIOLOGICAL QUALITY
11 Total Plate Count, per gm max. 40,000
12 Coliform per 0.1 gm Absent
13 Salmonella / Shigella, per 25 gm Absent
14 S Aureus, per 0.1 gm Absent
S.No. Parameters Specifications – IS-1165-2002
A PHYSICAL and CHEMICAL QUALITY
1 Description Product is free from hard lumps and extraneous matter
2 Flavour and Taste Pleasant and Clean
3 Colour Creamish
4 Moisture % max 4.0
5 Total Milk Solids % min 96.0
6 Insolubility Index, ml, max 2.0
7 Total Ash (Dry basis) % max. 7.3
8 Fat % min. 26.0
9 Acidity (as lactic acid) % by wt. max. 1.2
10 Scorched Particles (ADMI DISC) 15 mg (B-Grade)
B MICROBIOLOGICAL QUALITY
11 Total Plate Count, per gm max. 40,000
12 Coliform per 0.1 gm Absent
13 Salmonella / Shigella, per 25 gm Absent
14 S Aureus, per 0.1 gm Absent
Certificate
- HACCP/ISO
Main Products
Dairy products