Product Description

Full-fat cow’s milk, subjected to the pasteurization process.

Intended Use

Food industry.

Sensory Characteristics

A product with a slightly creamy color and uniform texture. Typical for pasteurized milk taste and smell without foreign taint.

Physico-Chemical and MicrobiologicalParameters

Fat (%): 3.2-4.5
Density: min 1.0280
Pasteurization: no phosphatase
PH Acidity: 6.6-6.8
SH Acidity: 6.0-7.5
Temperature: max 6 deg. C
Antibiotics and inhibitory substances: not allowed

Hygiene Requirements

Pursuant to Regulation (EC) No 853/2004 of the European Parliament and of the Council of 29 April 2004 laying down specific hygiene rules for food of animal origin.

Transportation Requirements

Pursuant to Regulation (EC) No 852/2004 of the European Parliament and of the Council of 29 April 2004 on the hygiene of foodstuffs.

Attached Documents

Manufacturer’s certificate for each batch, HDI documents, and quality certificates.