manufacture: Obtained by the spray method
Appearance: Uniform
Flavor and taste : Slight creamy taste, free from other objectionable taste and flavor cream.
Colour: Creamy
Fat: 2% max.
Protein: 34% min
Moisture content: 4 % max.
Titratable acidity :0.15 % max. (expressed as lactic acid)
Burnt particles : 15 mg max. i.e. at least disk B
Insolubility index : 1.0 ml max.
Micro-organisms : 50,000 per gm max
coilforms : 90 per 100gm max
Mould & Yeast: 50 cells/g Max
salmonella Nil