|
Cheese powder :
After receiving first class cheese from producing units which have production
permission of ministry of health and after going under some process like:
cutting , preparing and pasteurization , cheese will be made like a monotonous .
Congenial liquid with 45 viscosity will be dried and packed by the use of a
spray , Then after the certification of controlling department it will be sent
from quarantine store to production store .
Usage of cheese powder :
- In huge products of grains ( crisps )
- Kinds of dried sauces
- Chips
-Cheese sausages and etc .
- prepared dried soup .
|
Microbiological
|
Chemical Spec
|
| 10^3 *1 gr
|
Total count |
35 -45 % |
Loctose |
| Max : 10 gr
|
Coliform |
20 - 25 %
|
protein |
| Negative
|
E-coli |
15 - 20 %
|
fat |
| Max : 100 gr
|
Mold |
Max : 5 %
|
Moisture |
|
Max : 100 gr |
Yeast
|
Max : 8 %
|
salt |
| 4.5 - 5.5
|
pH |
| Max : 8 %
|
Ash |
General characteristics :
Light , clear - white or orange - tasteless , soft and steady , high
dissolving rate kept in bags of 20k which are placed in two layers lamineh
pockets .
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