It is the product resulted from the dehydration of standardised milk by means of suitable technological processes.
White yellowish powder, characteristic smell and flavor, without foreign substances.
Humidity: Maximum 3.5%
Fat: Minimum 26%
Measurable acidity: Maximum 18.0 ml
Insolubility index: Maximum 1 ml
Toasting particles: Maximum Disco "B"
Proteins: Minimum 25%
Humectability: Maximum 60'
Dispersity index: Minimum 85'
Aerobic mesophylic: n=5 c=2 m=5000 M=10000
Coliforms at 30ºC/g: n=5 c=2 m=10 M=100
Coliforms at 45ºC/g: n=5 c=2 m<3 M=10
Staphylococcus aureus/g: n=5 c=1 m=10 M=100
Salmonella spp/25 g: n=10 c=0 m=0.