Chemical Specifications

Here is ZarrinShad Sepahan chemical specifications. You can find each products chemical specifications by clicking on them.

FULL CREAM MILK POWDER

Aspects:
  • TASTE:typical of milk powder, without other aftertaste
  • SMELL: typical milk powder, without other smell
  • COLOR: creamy – white
Physico Chemical Analysis:
  • Moisture
% - max 4.0
  • Mechanical impurities
-A max B
  • PH
  6.6-6.8
  • Fat
% - max 27.0
  • Lactose
% - max 35.0
  • Protein
% - min 26.0
  • ASH
  7.5-8.0
Microbiological Analysis:
  • Standard plate counts
10,000 / 1g max
  • Colliforms
< 10 / 1g
  • Salmonella
Absent / 25g
  • Staphylococcus Aureus
Absent / 1g
  • Yeast & moulds
< 10 cfu / 1g
Packaging:
  • Four-ply bags with polyethylene lining, net weight 20kg
  • "Big Bag" type of packaging, weight according to the client's requirements
Shelf Life:
  • Product can be kept in the unopened packaging for 12 months, in temperature below 20C and humidity not exceeding 75%

SKIM MILK POWDER

Aspects:
  • TASTE:typical of milk powder, without other aftertaste
  • SMELL: typical milk powder, without other smell
  • COLOR: creamy – white
Physico Chemical Analysis:
  • Moisture
% 3.0-3.5
  • Mechanical impurities
-A max B
  • PH
  6.6-6.8
  • Fat
% - max 2.5
  • Lactose
% - max 54.0
  • Protein
% - min 32.0
  • ASH
  7.5-8.0
Microbiological Analysis:
  • Standard plate counts
10,000 / 1g max
  • Colliforms
< 100 / 1g
  • Salmonella
Absent / 25g
  • Staphylococcus Aureus
Absent / 1g
  • Yeast & moulds
< 10 cfu / 1g
Packaging:
  • Four-ply bags with polyethylene lining, net weight 20kg
  • "Big Bag" type of packaging, weight according to the client's requirements
Shelf Life:
  • Product can be kept in the unopened packaging for 12 months, in temperature below 20C and humidity not exceeding 75%

SKIM MILK POWDER T1

Aspects:
  • TASTE:typical of milk powder, without other aftertaste
  • SMELL: typical milk powder, without other smell
  • COLOR: creamy – white
Physico Chemical Analysis:
  • Moisture
% 3.0-3.5
  • Mechanical impurities
-A max B
  • PH
  6.6-6.8
  • Fat
% - max 2.5
  • Lactose
% - max 58.0
  • Protein
% 26.0-28.0
  • ASH
  7.5-8.0
Microbiological Analysis:
  • Standard plate counts
10,000 / 1g max
  • Colliforms
< 100 / 1g
  • Salmonella
Absent / 25g
  • Staphylococcus Aureus
Absent / 1g
  • Yeast & moulds
< 10 cfu / 1g
Packaging:
  • Four-ply bags with polyethylene lining, net weight 20kg
  • "Big Bag" type of packaging, weight according to the client's requirements
Shelf Life:
  • Product can be kept in the unopened packaging for 12 months, in temperature below 20C and humidity not exceeding 75%

SKIM MILK POWDER T2

Aspects:
  • TASTE:typical of milk powder, without other aftertaste
  • SMELL: typical milk powder, without other smell
  • COLOR: creamy – white
Physico Chemical Analysis:
  • Moisture
% 3.0-3.5
  • Mechanical impurities
-A max B
  • PH
  6.6-6.8
  • Fat
% - max 2.5
  • Lactose
% - max 66.0
  • Protein
% 18.0-20.0
  • ASH
  7.5-8.0
Microbiological Analysis:
  • Standard plate counts
10,000 / 1g max
  • Colliforms
< 100 / 1g
  • Salmonella
Absent / 25g
  • Staphylococcus Aureus
Absent / 1g
  • Yeast & moulds
< 10 cfu / 1g
Packaging:
  • Four-ply bags with polyethylene lining, net weight 20kg
  • "Big Bag" type of packaging, weight according to the client's requirements
Shelf Life:
  • Product can be kept in the unopened packaging for 12 months, in temperature below 20C and humidity not exceeding 75%

SKIM MILK POWDER T5

Aspects:
  • TASTE:typical of milk powder, without other aftertaste
  • SMELL: typical milk powder, without other smell
  • COLOR: creamy – white
Physico Chemical Analysis:
  • Moisture
% 3.0-3.5
  • Mechanical impurities
-A max B
  • PH
    - max 6.4
  • Fat
% - max 2.5
  • Lactose
% - max 80.0
  • Protein
% - min 11.0
  • ASH
  7.5-8.0
Microbiological Analysis:
  • Standard plate counts
10,000 / 1g max
  • Colliforms
< 100 / 1g
  • Salmonella
Absent / 25g
  • Staphylococcus Aureus
Absent / 1g
  • Yeast & moulds
< 10 cfu / 1g
Packaging:
  • Four-ply bags with polyethylene lining, net weight 20kg
  • "Big Bag" type of packaging, weight according to the client's requirements
Shelf Life:
  • Product can be kept in the unopened packaging for 12 months, in temperature below 20C and humidity not exceeding 75%

WHEY POWDER

Aspects:
  • TASTE:typical of milk powder, without other aftertaste
  • SMELL: typical milk powder, without other smell
  • COLOR: creamy – white
Physico Chemical Analysis:
  • Moisture
% - max 2.0
  • Mechanical impurities
-A max B
  • PH
    - max 6.3
  • Fat
% - max 2.0
  • Lactose
% - max 77.0
  • Protein
% - max 10.0
  • ASH
% - max 8.0
Microbiological Analysis:
  • Standard plate counts
10,000 / 1g max
  • Colliforms
< 100 / 1g
  • Salmonella
Absent / 25g
  • Staphylococcus Aureus
Absent / 1g
  • Yeast & moulds
< 10 cfu / 1g
Packaging:
  • Four-ply bags with polyethylene lining, net weight 20kg
  • "Big Bag" type of packaging, weight according to the client's requirements
Shelf Life:
  • Product can be kept in the unopened packaging for 12 months, in temperature below 20C and humidity not exceeding 75%

PERMEAT POWDER

Aspects:
  • TASTE:typical of milk powder, without other aftertaste
  • SMELL: typical milk powder, without other smell
  • COLOR: creamy – white
Physico Chemical Analysis:
  • Moisture
% - max 2.5
  • Mechanical impurities
-A max B
  • PH
    - max 6.3
  • Fat
% - max 1.5
  • Lactose
% - max 82.0
  • Protein
% 3.0-5.0
  • ASH
% - max 9.0
Microbiological Analysis:
  • Standard plate counts
10,000 / 1g max
  • Colliforms
< 100 / 1g
  • Salmonella
Absent / 25g
  • Staphylococcus Aureus
Absent / 1g
  • Yeast & moulds
< 10 cfu / 1g
Packaging:
  • Four-ply bags with polyethylene lining, net weight 20kg
  • "Big Bag" type of packaging, weight according to the client's requirements
Shelf Life:
  • Product can be kept in the unopened packaging for 12 months, in temperature below 20C and humidity not exceeding 75%

CHEESE POWDER

Aspects:
  • TASTE:typical of milk powder, without other aftertaste
  • SMELL: typical milk powder, without other smell
  • COLOR: creamy – white
Physico Chemical Analysis:
  • Moisture
% - max 3.0
  • Mechanical impurities
-A max B
  • PH
    - max 5.0
  • Fat
% - min 20.0
  • Lactose
% - max 50.0
  • Protein
% - min 20.0
  • ASH
  7.0
Microbiological Analysis:
  • Standard plate counts
10,000 / 1g max
  • Colliforms
< 100 / 1g
  • Salmonella
Absent / 25g
  • Staphylococcus Aureus
Absent / 1g
  • Yeast & moulds
< 10 cfu / 1g
Packaging:
  • Four-ply bags with polyethylene lining, net weight 20kg
  • "Big Bag" type of packaging, weight according to the client's requirements
Shelf Life:
  • Product can be kept in the unopened packaging for 12 months, in temperature below 20C and humidity not exceeding 75%

Milk protein concentrate [MPC70% ]

Aspects:
  • TASTE:typical of milk powder, without other aftertaste
  • SMELL: typical milk powder, without other smell
  • COLOR: creamy – white
Physico Chemical Analysis:
  • Moisture
% max 6.0
  • Lactose
  18 - 31
  • Mechanical impurities
  A or B
  • Acidity
max 15° Dornic
  • Fat
% max 2
  • Protein
% 70±2
  • ASH
max 8.5
Microbiological Analysis:
  • Standard plate counts
max 500,000 / 1g max
  • Colliforms
max 10 / 1g
  • E.coli
Negative
  • Yeast / moulds
max 100 / 1g
Packaging:
  • Tree-ply bags with polyethylene lining, net weight 20kg
  • "Big Bag" type of packaging, weight according to the client's requirements
Shelf Life:
  • Product can be kept in the unopened packaging for 24 months, in temperature below 20C and humidity not exceeding 75%