organoleptic characteristics

colour

white with light cream or drab tone

consistence

viscous , smooth

flavour and odour

pleasant, sweet and typical for pasteurised milk

physical and chemical analysis

total solids (not less than)

73 %

sugar (not less than)

45 %

non-fat milk solids (not less than)

20 %

titrable acidity (not more than)

0,43%

microbiological criteria

plate count (less than)

10 000 /g

coliforms ( not more than)

1 / g

listeria monocytogenes

negative per 25 g

salmonella

negative per 25 g

s. aureus

10 / g

pharmacologically active substances

not exceeding the limits set in regulation 37/2010/ec

combined total of residues of all substances

not exceeding a value fixed in regulations ec

average nutrition values /100 g

fat

8 g

proteins

6, 8 g

carbohydrates

56 g

energy

323 kcal / 1364 kj