Skimmed Milk

 

Skimmed Milk

 

General description

The law states that milk must be the product of the regular, complete and uninterrupted milking of the udders of healthy, properly fed cows that are not overworked.
From a biological point of view, milk is a secretion from the mammary gland, derived partly from the blood (e.g. globulins) and in part formed by the udder itself (e.g. casein).

 

Technical characteristics

 

Chemistry

Values

Proteins

3,40% min.
Fat 0,10% max
   
Temperature 6° C max
Phosphatases negative

Peroxidases

positive
Freezing point -0,520° C max
Acidity 5,9-6,8 SH
pH 6,7-6,84
Total bacterial load 30.000 max
Coli per 1 ml 1 max

Inhibitors

negative
Aroma/flavour typical

Country of Origin

GERMANY