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    Hardik Movaliya
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    The certificate of analysis is for a batch of skimmed milk powder that was produced in February 2017. Testing found that the skimmed milk powder met all specifications for organoleptic qualities, chemical properties, and microbiological standards, with moisture, fat, ash, acidity, and protein levels all within specified ranges, and no detection of coliform bacteria.

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    The certificate of analysis is for a batch of skimmed milk powder that was produced in February 2017. Testing found that the skimmed milk powder met all specifications for organoleptic qualities, chemical properties, and microbiological standards, with moisture, fat, ash, acidity, and protein levels all within specified ranges, and no detection of coliform bacteria.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
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    13 views1 page

    Skimmed Milk PDF

    Uploaded by

    Hardik Movaliya
    The certificate of analysis is for a batch of skimmed milk powder that was produced in February 2017. Testing found that the skimmed milk powder met all specifications for organoleptic qualities, chemical properties, and microbiological standards, with moisture, fat, ash, acidity, and protein levels all within specified ranges, and no detection of coliform bacteria.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
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    CERTIFICATE OF ANALYSIS

    SPECIFICATION
    PRODUCT : SKIMMED MILK POWDER
    Batch No : 81
    DOM : February, 2017

    Testing Parameter Specification Result

    A. ORGANOLEPTIC

    Taste & Flavour Pleasant & Clean Pleasant & Clean

    Colour White or Creamish White Creamish White

    B. CHEMICAL

    Moisture % 4.0 Max. 3.50

    Fat% 1.50 Max. 1.05

    Ash % (On dry basis) 8.2 Max. 7.99

    Acidity (% L.A.) 1.5 Max. 1.17

    Schorched Particles Disc B or Better Disc A

    Solubility Index, ml 1.5 Max. 0.20

    Protien%(on milk SNF 34.83


    34.0 Min.
    basis)

    C. MICROBIOLOGICAL

    Standard Plate Count/ g 50000 Max. 17000

    Coliform in 0.1 g Absent Absent

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