.
SAMPLE SPECIFICATION - not for use
Specification Number: 002
Product: Skimmed Milk Powder
(Intervention grade See Regs 1158/91, 1362/87 and 322/96)
Scope: Manufacture packing and storage instructions for ADPI 1st grade skimmed milk powder
Processing Operation :
Pasteurised separated cows milk, of approximately 9% total solids is evaporated and spray dried to produce a finished product not exceeding 3.5% moisture and 1% fat content.
The skimmed milk powder is passed through a fine screen and metal detector and may be stored in silos prior to packing.
Additives: N/A
Product Appearance:
The product is a creamy-white free flowing powder, free from lumps (except those that break up readily under slight pressure) coloured particles and foreign matter.
Organoleptic Standard:
Clean, free from off flavours and foreign odours
When reconstituted in the ratio by weight of 1 part to 9 parts of distilled water, the product is to be characteristic of skimmed milk.
Physical and Compositional Standard:
Lactose: 150 mg / 100 g maximum
Butterfat: 1 % maximum
Moisture Content 3.5 % maximum
Protein: 31.4 Minimum of the non fat dry matter
Titratable acidity: 19.5 max in ml decinormal NaOH soln
Solubility Index: 0.5 ml maximum (24 deg C)
Scorched particles Disc A - B minimum
Lipase Not detectable in 1 gram
Phosphatase Negative
Buttermilk Negative
Whey Negative
Antimicrobial substances Negative (ref 1 annex 1 F-25 Agra Euro)
Microbiological Standard:
Total viable count 40,000 / gram maximum
Coliforms 10 / gram maximum
E.Coli Absent in 1 gram
Salmonella Absent in 25 grams
Coagulase +ve Staphylococci Absent in 1 gram
Yeasts 10 / gram maximum
Moulds 10 /gram maximum
Phosphatase Negative
Nutritional Information:
To be inserted
Shelf Life / Storage :
12 months from date of manufacture when stored in cool dry conditions away from direct sunlight.
Packaging:
Packed in 25 kg paper multi-wall sacks with an integral polyethylene liner, closed by heat sealing and stitching.(see intervention specification)
Labelling:
Each bag shall be marked in such a way that identifies the following as minimum and where appropriate in code:
i) Authorization No. identifying the plant and member state
ii) Product description
• Date of manufacture, if stored in silos then week of manufacture
• Individual bag number
• Production batch Number and Lot No. if appropriate
Environmental
A formal, recorded cleaning schedule and pest control procedure is in place.
Quality Assurance:
A formal documented quality system is in place using the principles of HACCP and ISO 9000
Issue No. : 01
Date of Issue: 01.01.01
.
.