Process Blending
Food safety characteristics Moisture content
Ingredients Milk solids, sugar, Flavor powder, E-122 & added flavor.
Composition Taste & Flavour- Pleasant, typical strawberry and free from objectionable flavor. Texture& Appearance- Free flowing, Free from extraneous matter, Fat Content- 5 – 7%, Moisture- Max 4%, Ash- Max 5%, Protein- Min 15%, Bulk Density- 0.60-0.80g/ml
Bacteriological Characteristics TPC- Max 10000 cfu/g, Yeast & Mold- Max 100 cfu/g, Coliform- Ab/0.1g, E-coli- Ab/g, Salmonella- Ab/25g, Listeria Monocytogens- Ab/g, Staphylococcus auerus- Ab/0.1g, Spore count – Aerobic B.cereus – Max 100/g, Anaerobic (Cl. Perfrigens)- Max10/g
Method of preservation Dried ingredients blended hygienically and stored at ambient temperature
Storage condition At Ambient Temperature
Packing size Polypouch- 49 gm, Carton – 12 pouches in each carton with shaker
Packaging – Initial Primary Packaging : For polypouch – Laminated LDPE For secondary packaging – Paper laminated carton
Packaging – Transport Corrugated paper box
Transportation Through cleaned, refrigerated vehicle.
Shelf life, use by or Best before period Best before nine months from packaging when stored at cool and dry place.
Labelling Labelling -Name of Product, Name 0f company ,address, manufacturer, Best Before date, Batch Number, date of packing , net weight, Nutritional value, veg. symbol, FSSAI logo & license no, storage condition
Customer preparation & intended use Add 45g govind flavor milk powder in 180ml of cold water in shaker, shake and it is ready for use. Misuse – If not used as per instructions on label, Tampering of product, use of product after shelf life.
Sensitive population Having allergy to milk protein
Applicable legal requirements FSSAI , The Legal Metrology (Packaged Commodities) Rules, 2011
Allergens Milk protein