KondiDoc: технологические расчеты в кондитерском производстве

pasteurized milk the weight ratio of fat 3.2%

Recommendation: рекомендовано использовать

Characteristics/description of raw materials: Appearance: Opaque liquid.
Consistency: Liquid, homogeneous non-sticky, slightly viscous. No protein flakes and clumped fat lumps.
Taste and smell: Typical for milk, without foreign tastes and odors, with a slight aftertaste of boiling. Sweetish taste is allowed.
White colour.

Basic indicators
 energy value (Energy)60 kcalResearch Institute of Nutrition, RAMS
 proteins (Protein)3 gResearch Institute of Nutrition, RAMS
  Including, milk protein3 g
 fats (Total lipid (fat))3.2 gResearch Institute of Nutrition, RAMS
  Including, milk fat3.2 gResearch Institute of Nutrition, RAMS
 carbohydrates4.7 gResearch Institute of Nutrition, RAMS
  Including, mono- and disaccharides (sahara)4.7 gResearch Institute of Nutrition, RAMS
 ash0.7 gResearch Institute of Nutrition, RAMS
 organic acids0.1 gResearch Institute of Nutrition, RAMS
Vitamins
 Vitamin A RAE (RAE Retinol Activity Equivalent (2001))22 µgResearch Institute of Nutrition, RAMS
 thiamine (Vitamin B₁)0.04 mgResearch Institute of Nutrition, RAMS
 riboflavin (Vitamin B₂)0.15 mgResearch Institute of Nutrition, RAMS
 niacin equivalent (NE)0.8 mgResearch Institute of Nutrition, RAMS
 niacin (Vitamin B₃ PP)0.1 mgResearch Institute of Nutrition, RAMS
 vitamin C1.3 mgResearch Institute of Nutrition, RAMS
Minerals macronutrients
 potassium (K Potassium)146 mgResearch Institute of Nutrition, RAMS
 calcium (Ca Calcium)120 mgResearch Institute of Nutrition, RAMS
 magnesium (Mg Magnesium)14 mgResearch Institute of Nutrition, RAMS
 sodium (Na Sodium)50 mgResearch Institute of Nutrition, RAMS
 phosphorus (Phosphorus)90 mgResearch Institute of Nutrition, RAMS
Minerals trace elements
 iron (Fe ferrum)0.1 mgResearch Institute of Nutrition, RAMS
Lipids
 saturated fatty acids (Fatty acids, total saturated)2 gResearch Institute of Nutrition, RAMS
 cholesterol (Cholesterol)9 mgResearch Institute of Nutrition, RAMS
Other nutrients
 dry residue of milk and (or) its processing products11.5 %Research Institute of Nutrition, RAMS
physical and chemical indicators
 lactose4.7 gResearch Institute of Nutrition, RAMS
 fat3.2 gResearch Institute of Nutrition, RAMS
Allergens
Allergensused as an ingredientunintentional presence (cross-contact)
Cereals containing gluten.no datano data
Crustaceans and products thereof.no datano data
Eggs and products thereof.no datano data
Fish and products thereof.no datano data
Peanuts and products thereof.no datano data
Soybeans and products thereof.no datano data
Milk and products thereof (including lactose).no datano data
Nut sand products thereof.no datano data
Celery and products thereof.no datano data
Mustard and products thereof.no datano data
Sesame seeds and products thereof.no datano data
Sulphur dioxide and sulphites.no datano data
Lupin and products thereof.no datano data
Molluscs and products thereof.no datano data
Aspartame and aspartame-acesulfame salt.no datano data

All raw materials are publicly available.