خواص شیمیایی

در اینجا خواص شیمیایی محصولات شرکت زرین شاد آمده است. شما می توانید با کلیک بر روی هر محصول خواص شیمیایی آن را مشاهده نمایید.

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%