price and quality characteristics



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  Whole milk powder

 

Organoleptic characteristics

Name of TNPA

STB 1858-2009

Colour

white or white with a light cream tint

Taste and smell

sweet, without foreign flavors, typical of pasteurized milk

Physical and chemical characteristics

Fat content, %

25.0/26,0

Moisture content, %, not less than

4.0

Protein, %

 min 34.0

Solubility index, sm3 of primary sludge, not more than

0.2

Milk purity group, not lower than

I

Acidity, °Τ, max. 

15-19

Microbiological properties

QMAFAnM, CFU/gr, not more than

1×104 for Extra Grade and 5×104 for Standard Grade

Coliform Bacteria in 0.1gr of product

Not admissible

Salmonella in 25gr of product

Not admissible

Listeria monocytogenes bacteria in 25gr of product

Not admissible

Staphylococcus aureus in 1.0gr of product

Not admissible

Packaging

market containers, net weight — 500gr/ shipping containers (multilayer paper bags with polyethylene liners), net weight  — 25kg

 

Shelf life

24 months

Storage

store at temperature from 0 to +20° and relative air humidity up to 85%

 

Skim milk powder


Organoleptic characteristics

Name of TNPA

STB 1858-2009

Colour

white or white with a light cream tint

Taste and smell

sweet, without foreign flavors, typical of pasteurized milk

Physical and chemical characteristics

Fat content, %, not more than

1.5

Moisture content, %, not more than

4.0 for Extra Grade and 5.0 for Standard Grade

Protein content ratio in nonfat milk solids, %, not less than

34.0

Solubility index, sm3 of primary sludge, not more than

0.1 for Extra Grade and

0.2 for Standard Grade

Milk purity group, not lower than

I

Acidity, °Τ, not more than

15-17 for Extra Grade and

15-19 for Standard Grade

Microbiological properties

QMAFAnM, CFU/gr, not more than

1×104 for Extra Grade

5×104 for Standard Grade

Coliform Bacteria in 0.1gr of product

Not admissible

Salmonella in 25gr of product

Not admissible

Listeria monocytogenes bacteria in 25gr of product

Not admissible

Staphylococcus aureus in 1.0gr of product

Not admissible

Packaging

market containers, net weight — 500gr/ shipping containers (multilayer paper bags with polyethylene liners), net weight  — 25kg

 

Shelf life

24 months

Storage

store at temperature from 0 to +20° and relative air humidity up to 85%

 

Instant whole milk powder 

Organoleptic characteristics

Name of TNPA

100098867.151-2003

Colour

white or white with a light cream tint

Taste and smell

sweet, without foreign flavors, typical of pasteurized milk

Physical and chemical characteristics

Fat content, %, not more than

26.0

Moisture content, %, not more than

5.0

Protein content ratio in nonfat milk solids, %, not less than

34.0

Solubility index, sm3 of primary sludge, not more than

-          in market containers

      —     in shipping containers

 

 

0.2

0.3

Milk purity group, not lower than

I

Acidity, °Τ, not more than

18

Microbiological properties

QMAFAnM, CFU/gr, not more than

5×104

Coliform Bacteria in 0.1gr of product

Not admissible

Salmonella in 25gr of product

Not admissible

Listeria monocytogenes bacteria in 25gr of product

Not admissible

Staphylococcus aureus in 1.0gr of product

Not admissible

Packaging

market containers, net weight — 500gr/ shipping containers (multilayer paper bags with polyethylene liners), net weight  — 25kg

 

Shelf life

24 months

Storage

store at temperature from 0 to +20° and relative air humidity up to 85%


Milk powder with sugar 

Organoleptic characteristics

Name of TNPA

300038802.007-2015

Colour

white or white with a light cream tint

Taste and smell

sweet, without foreign flavors, typical of pasteurized milk

Physical and chemical characteristics

Fat content, %, not less than

26.0

Moisture content, %, not more than

3.5

Protein, %, not less than

- of dairy base

- of product

 

18.0

14.5

Solubility index, sm3 of primary sludge, not more than

-          in market containers

-          in shipping containers

 

 

0.2

0.3

Acidity, °Τ, not more than

18.0

Microbiological properties

QMAFAnM, CFU/gr, not more than

50 000

Coliform Bacteria in 0.1gr of product

Not admissible

Salmonella in 25gr of product

Not admissible

Listeria monocytogenes bacteria in 25gr of product

Not admissible

Staphylococcus aureus in 1.0gr of product

Not admissible

Packaging

market containers, net weight — 500gr/ shipping containers (multilayer paper bags with polyethylene liners), net weight  — 25kg

 

Shelf life

12 months

Storage

store at temperature from 0 to +20° and relative air humidity up to 85%

 

Cream Powder


Organoleptic characteristics

Name of TNPA

GOST 1349-85

Colour

white or white with a light cream tint

Taste and smell

typical for pasteurized cream without any foreign smell or taste

Physical and chemical characteristics

Fat content, %, not less than

42.0

Moisture content, %, not more than

4.0

Protein, %, not less than

 

18.0

Solubility index, sm3 of primary sludge

0.2

Acidity, °Τ, not more than

18.0

Microbiological properties

QMAFAnM, CFU/gr, not more than

5×104 for the highest grade

7×104 for the first grade

Coliform Bacteria in 0.1gr of product

Not admissible

Salmonella in 25gr of product

Not admissible

Staphylococcus aureus in 1.0gr of product

Not admissible

Packaging

market containers, net weight — 250gr / shipping containers (multilayer paper bags with polyethylene liners), net weight  — 25kg

Shelf life

8 months

Storage

store at temperature from 0 to +10° and relative air humidity up to 85%


Unsalted sweet cream butter

Organoleptic characteristics

Name of TNPA

STB 1890-2008

Colour

white to yellow, homogeneous

Taste and smell

Creamy, without foreign flavors, typical of butter from  pasteurized milk

Physical and chemical characteristics

Fat content, %, not less than

82.5

Moisture content, %, not more than

16.0

Microbiological properties

QMAFAnM, CFU/gr, not more than

100 000

Coliform Bacteria in 0.01gr of product

Not admissible

Salmonella in 25gr of product

Not admissible

Listeria monocytogenes bacteria in 25gr of product

Not admissible

Staphylococcus aureus in 0.1gr of product

Not admissible

Packaging

market containers (foil), net weight — 200gr/ shipping containers (cardboard boxes with parchment liners), net weight  — 20kg

 

Shelf life and storage

9 months at temperature from — 3 to — 9°

15 months at temperature from — 14 to — 18°

18 months at temperature not above — 25°

 Unsalted sweet cream butter Krestjanskoje 

Organoleptic characteristics

Name of TNPA

STB 1890-2008

Colour

white to yellow, homogeneous

Taste and smell

Creamy, without foreign flavors, typical of butter from  pasteurized milk

Physical and chemical characteristics

Fat content, %, not less than

72.5

Moisture content, %, not more than

25.0

Microbiological properties

QMAFAnM, CFU/gr, not more tha

100 000

Coliform Bacteria in 0.01gr of product

Not admissible

Salmonella in 25gr of product

Not admissible

Listeria monocytogenes bacteria in 25gr of product

Not admissible

Staphylococcus aureus in 0.1gr of product

Not admissible

Packaging

market containers (foil), net weight — 200gr/ shipping containers (cardboard boxes with parchment liners), net weight  — 20kg

 

Shelf life and storage

9 months at temperature from — 3 to — 9°

15 months at temperature from — 14 to — 18°

18 months at temperature not above — 25°