"FATTYMILK 02AK"

   GENERAL PURPOSE

Milk fat substitute "Fattymilk AK02" is designed to replace milk fat in the dairy industry in the production of plant-butters, sour cream, cream cheese, cheese curds, condensed milk, as well as in the manufacture of cooking, confectionery and bakery products. It increases the shelf life of semi-finished and finished products.

   ORGANOLEPTIC PARAMETERS

Taste and smell

 

Consistency at 18±1 °C

 

Colour

Clear. When adding a flavoring, there are flavoring characteristic.

 

Homogeneous, plastic.

 

White to yellow. When adding colorants staining is allowed.

Uniform through out the mass.

   PHYSICAL AND CHEMICAL PARAMETERS

Formulation

Fat content, %, not less

Moisture and volatile substances, %, not more Acid number, mgKOH /g, not more

Peroxide valuem ol /kg 1/2O,no more than

The melting temperature , °C

The  solidification temperature, °C

The contentof solid triglycerides, %

      A            B             C

    99,7        99,7        99,7

     0,3          0,3           0,3

     0,2          0,2           0,2

     5,0          5,0          5,0

  31-34       31-34      31-34

  25-27       25-27      25-27

at 10 °C at 15 °C at 20 °C at 25 °C at 30 °C at 35 °C

   45-50       41-45       43-48

   34-40       35-40       33-38

   24-28       25-30       23-28

   12-18       13-18       14-19

     5-7           7-11         3-5

     897           897          897

   SHELF LIFE AND STORAGE CONDITIONS

   PACKING

Milk fat substitute should be stored in warehouses or refrigerator at a constant air circulation. Shelf life from date of manufacture is at:

 

From-15 °C to -1 °C incl. - 14 months

Over -1 °C to +10 °C incl. - 12 months

Over +10 °C to +20 °C incl. - 6 months

Milk fat substitute "Fattymilk AK02" is packed in boxes made of corrugated cardboard, which have liners of polymer films.

 

Net weight - 20 kg.