1. NAME: LONGLIFE / UHT MILK
2. DESCRIPTION
UHT milk is made from cow's milk by sterilization in the UHT process and sterilely packed. Fat %: 0.0, 0.5, 1.5, 2.0, 3.2, 3.5
3. TECHNICAL REQUIREMENTS
3.1 Packaging and transport
3.1.1 Immedieate packing is:
- 1L carton box made of multilayer laminate of aluminum foil, ASEPTIC.
- 12 units packed in cardboard paddle.
- Immediate packages are approved for direct food packaging according to EC 1935/2004
4. MARKING
4.1 UHT MILK is marked with:
- name and address of producer
- country of origin
- name of product
- production date or lot number, expiry date: Best before
- net weight
- fat content
- storage conditions
5. Nutrition value for 100ml of milk
0.5% fat
Energy value 149kJ / 35kcal, protein 3.0g, carbohydrates 4.7g (sugars 4.7g), fat 0.5g
1.5% fat
Energy value 186kJ / 44kcal, protein 3.0g, carbohydrates 4.7g (sugars 4.7g), fat 1.5g
2.0% fat
Energy value 205kJ / 49kcal, protein 3.0g, carbohydrates 4.7g (sugars 4.7g), fat 2.0g
3.2% fat
Energy value 249kJ / 60kcal, protein 3.0g, carbohydrates 4.7g (sugars 4.7g), fat 3.2g
3.5% fat
Energy value 275kJ / 65kcal, protein 3.0g, carbohydrates 4.7g (sugars 4.7g), fat 3.5g
6. CHEMICAL, MICROBIOLOGICAL, PHYSICAL REQUIREMENTS
| CHEMICAL ANALISYS | ||||||
| Metals* | ||||||
| Lead | mg/kg | <0.05 | <0.05 | |||
| Chrome | mg/kg | <0.3 | <0.3 | |||
| Mercury | mg/kg | <0.01 | <0.01 | |||
| Arsenic | mg/kg | <0.05 | <0.05 | |||
| Selenium | mg/kg | <0.03 | <0.02 | |||
| Calcium | mg/kg | 1015.0 | 1200.0 | |||
| Sodium | mg/kg | 378.0 | 400.0 | |||
| Protein Content | % | 3.3 | 3.0 | |||
| Fat Content | % | 3.6 | 3.2 | |||
| Salt (Nacl)* | % | 0.5 | ||||
| Moisture Content* | % | 87.9 | ||||
| Fat Free dry matter content* | % | 8.5 | ||||
| Calorific Value (calcuation) | kcal/100g | 64.5 | 60 | |||
| kJ/100g | 269.9 | 249 | ||||
| Vitamien B12* | µg/100g | 0.33 | 0.25 | |||
| Acidity* | *T | 14.4 | SH: 6.0-7.2 | |||
| CHROMATOGRAPHIC ANALYSIS | ||||||
| Aflotoxin* | ||||||
| M1 | µg/100g | <0.025 | <0.025 | |||
| Sugar Composition* | ||||||
| Carobohydrates | g/100g | 4.8 | 4.7 | |||
| Lactose | % | 4.7 | 4.7 | |||
| Vitamine B2* | µg/100g | 180 | 170 | |||
| Fatty Acid Composition, as fatty acids of the total fat content* | ||||||
| Mono unsaturated Fatty Acids | % | 24,4 | 31.6 | |||
| Poly unsaturated Fatty Acids | % | |||||
