PRODUCTS:Skimmed milk product Low-heat
S.No | Parameter | Unit | Standard |
---|---|---|---|
1 | Moisture | % by mass | 3.5 Max |
2 | Milk Fat | % by mass | 1.25 Max |
3 | Titratable Acidity | % as lactic acid | 1.5 Max |
4 | Insolubility Index | ml | 0.5 Max |
5 | Milk Protein(On MSNF basis) | % by mass | 34 Min |
6 | Total Ash (On dry basis) | % by mass | 8.2 Max |
7 | Scorched Particles | - | Disc B or Better |
8 | WPNI | mg/g of SNF | >6 |
S.No | Parameter | Unit | Standard |
---|---|---|---|
1 | Total Plate Count | cfu/g | < 10000 |
2 | Coliform | cfu/g | < 10 |
3 | E.coli | Per g | Absent |
4 | Yeast and Mold | cfu/g | < 10 |
5 | Salmonella | Per/25g | Absent |
6 | Staphylococcus aureus (Coagulase +ve) | cfu/g | < 10 |
7 | Bacillus cereus | cfu/g | < 100 |
8 | Sulfite Reducing Clostridia | cfu/g | < 10 |
9 | Listeria monocytogenes | Per/g | Absent |
As per FSSI regulation produts is being tested for contaminants,toxinsand residues once every in 6 months.
PRODUCTS:Dairy Whitener
S.No | Parameter | Unit | Standard |
---|---|---|---|
1 | Moisture | % by mass | 4.0 Max |
2 | Milk Fat | % by mass | <20 Max |
3 | Titratable Acidity | % as lactic acid | 1.5 Max |
4 | Insolubility Index | ml | 1.5 Max |
5 | Milk Solids Not Fat | % by mass | 56.0 Min |
6 | Milk Protein (On MSNF basis) | % by mass | 34 Max |
7 | Total Ash (on moisture, added sugar& fat free basis) |
- | 9.3 Max |
8 | Acid Insoluble Ash | % by massF | >0.1 Max |
9 | Total Added Sugar (as sucrose) | % by massF | 20 Max |
10 | Scorched Particles | - | >Disc B or Better |
S.No | Parameter | Unit | Standard |
---|---|---|---|
1 | Total Plate Count | cfu/g | <10000 |
2 | Coliform | cfu/g | <10 |
3 | E.coli | per g | Absent |
4 | Yeast and Mold | cfu/g | <10 |
5 | Salmonella | per/25g | Absent |
6 | Staphylococcus aureus (Coagulase +ve) |
||
7 | Bacillus cereus | cfu/g | <100 |
8 | Sulfite Reducing Clostridia | cfu/g | ><10 |
9 | Listeria monocytogenes | per/g | Absent |
As per FSSI regulation produts is being tested for contaminants,toxinsand residues once every in 6 months.
PRODUCTS:Salted Butter(Table Butter)
S.No | Parameter | Unit | Standard |
---|---|---|---|
1 | Moisture | % by mass | 16.0 Max |
2 | Milk Fat | % by mass | 80.0 Min |
3 | Titratable Acidity | % as lactic acid | 0.06 Max |
4 | Salt Content | % by mass | 2.0 Max |
5 | Curd (MSNF) | % by mass | 2.0 Max |
S.No | Parameter | Unit | Standard |
---|---|---|---|
1 | Total Plate Count | cfu/g | <5000 |
2 | Coliform | cfu/g | <10 |
3 | E.coli | per g | Absent |
4 | Yeast and Mold | cfu/g | <20 |
5 | Salmonella | per 25g | Absent |
6 | Staphylococcus aureus (Coagulase +ve) |
cfu/g | <10 |
7 | Listeria monocytogenes | per g | Absent |
As per FSSI regulation produts is being tested for contaminants,toxins and residues once every in 6 months.
PRODUCTS:Unsalted butter(cooking butter)
S.No | Parameter | Unit | Standard |
---|---|---|---|
1 | Moisture | % by mass | 16.0 Max |
2 | Milk Fat | % by mass | 82.0 Max |
3 | Titratable Acidity | % as lactic acid | 0.06 Max |
4 | Curd (MSNF) | ml | 2.0 Max |
S.No | Parameter | Unit | Standard |
---|---|---|---|
1 | Total Plate Count | cfu/g | <5000 |
2 | Coliform | cfu/g | <10 |
3 | E.coli | per g | Absent |
4 | Yeast and Mold | cfu/g | <20 |
5 | Salmonella | per/25g | Absent |
6 | Staphylococcus aureus (Coagulase +ve) |
cfu/g | <10 |
7 | Listeria monocytogenes | per g | Absent |
As per FSSI regulation produts is being tested for contaminants,toxinsand residues once every in 6 months.
PRODUCTS:Ghee
S.No | Parameter | Unit | Standard |
---|---|---|---|
1 | Moisture | % by mass | 0.3 Max |
2 | Milk Fat | % by mass | 99.7 Min |
3 | Free Fatty Acid | % as Oleic acid | 1.0 Max |
4 | Peroxide Value | meq O2/kg of fat | 0.3 Max |
5 | Reichert-Meissl (RM) value | - | 28 Min |
6 | Polenske Value | - | 1 to 2 |
7 | Baudouin Test | - | Negative |
8 | B.R reading at 40°C | °C | 41-44 |
S.No | Parameter | Unit | Standard |
---|---|---|---|
1 | Total Plate Count | cfu/g | <10000 |
2 | Coliform | cfu/g | <10 |
3 | E.coli | per g | Absent |
4 | Salmonella | per 25g | Absent |
5 | Staphylococcus aureus (Coagulase +ve) |
cfu/g | <10 |
6 | Listeria monocytogenes (Coagulase +ve) |
per 25g | Absent |
7 | Yeast and Mold | cfu/g | <10 |
As per FSSI regulation produts is being tested for contaminants,toxins and residues once every in 6 months.
PRODUCTS:WHOLE MILK POWDER
S.No | Parameter | Unit | Standard |
---|---|---|---|
1 | Moisture | % by mass | 3.5 Max |
2 | Milk Fat | % by mass | 26 Min |
3 | Titratable Acidity | % as lactic acid | 1.2 Max |
4 | Insolubility Index | ml | 1.5 Max |
5 | Milk Protein(On MSNF basis) | % by mass | 34 Min |
6 | Total Ash (On dry basis) | % by mass | 7.3 Max |
7 | Scorched Particles | - | Disc B or Better |
8 | Total Solids | % by mass | 96.5 |
S.No | Parameter | Unit | Standard |
---|---|---|---|
1 | Total Plate Count | cfu/g | <10000 |
2 | Coliform | cfu/g | <10 |
3 | E.coli | per g | Absent |
4 | Yeast and Mold | cfu/g | <10 |
5 | Salmonella | per 25g | Absent |
6 | Staphylococcus aureus (Coagulase +ve) |
cfu/g | <10 |
7 | Bacillus cereus | cfu/g | <100 |
8 | Sulfite Reducing Clostridia | cfu/g | <10 |
9 | Listeria monocytogenes | per/g | Absent |
As per FSSI regulation produts is being tested for contaminants,toxins and residues once every in 6 months.