Analysis | Standard | Analysis Results | Method |
Taste and Smell | Normal taste,grain sweet smell | pass | sense |
Appearance | White/yellow Flowing Powder | pass | sense |
Absorption | 160 | 162% | GB/T21924-2008 |
Moiture | Max8% | 7.0% | GB/T 5009.3 |
Ash | Max1.0% | 0.89% | GB/T 5009.4 |
Protein | Min82%(n=6.25 on dry basis) | 83% | GB/T 5009.3 |
Sieve( Mesh 80 ) | Min95%(200μm) | 99.0% | GB/T 5507 |
Crude Fat | Max2.0% | 1.0% | GB/T 5009.6 |
Total bacteria count | max 1000 cfu/g | 550 | GB4789.2-2010 |
Yeasts | max 200 cfu/g | 50 | GB4789.15-2010 |
Moulds | max200 cfu/g | 60 | GB4789.15-2010 |
Salmonella | Negative | Negative | GB4789.4-2010 |
E. coli | Negative | Negative | GB4789.3-2010 |
Melamine | limit0.05 (mg/kg) | Not detected | GB/T-22388-200 |