供应 干酪素

CHEMICAL：理化指标
蛋白质（干基） protein                 ≥93%
脂肪           Fat                     ≤1.5%
乳糖           lactous                 ≤1%
水分           Moisture                ≤12%
灰分           Ash                     ≥1.8%
酸度           Acidity                 ≤350T
焦粒指数                               Disc A或B
溶解指数    Insolubility Index         ≤1.25ml
MICROORGANISM：微生物指标
 细菌总数     Total plate count       ≤30000cfu/g
 大肠杆菌     E. Coliform(MPN/100g)   ≤40个/100g