Moisture (%) | maximum 8.0 |
Fat (%) | maximum 0.2 |
Protein (nx6.5) (%) | minimum 80 |
Ash (%) | maximum 6.0 |
PH (%) | Range 6.5-8.0 |
Reducing sugar (%) | maximum 0.1 |
Granulation | minimum 100 |
Standard plate count | maximum 1000 |
Coliform count (per gram) | Negative |
Yeast & count (per gram) | Negative |
E.coli (per gram) | Negative |
Staphylococus aureus (per gram) | Negative |
Moisture (%) | maximum 4.0 |
Fat (%) | by acid hydrolysis method minimum 57 |
Protein (nx6.5) (%) | minimum 30 |
Ash (%) | maximum 4.0 |
PH (%) | Range 5.5-7.0 |
Reducing sugar (%) | maximum 1.15 |
Granulation | minimum 100 |
Standard plate count | maximum 5000 |
Coliform count (per gram) | Negative |
Yeast & count (per gram) | maximum 10 |
E.coli (per gram) | Negative |
Salmonella (per 100 gram) | Negative |
Staphylococus aureus (per gram) | Negative |
Moisture (%) | maximum 4 |
Fat (%) | by acid hydrolysis method minimum 40 |
Protein (nx6.5) (%) | minimum 45 |
Ash (%) | maximum 4.0 |
PH (%) | Range 7.0-9.0 |
Reducing sugar (%) | maximum 1.5 |
Granulation (% through USBS#16 screen) | minimum 100 |
Standard plate count (per gram) | maximum 5000 |
Coliform count (per gram) | Negative |
Yeast & count (per gram) | maximum 10 |
E.coli (per gram) | Negative |
Salmonella (per 100 gram) | Negative |
Staphylococus aureus (per gram) | Negative |