T/SRX 004-2022 山羊乳粉

主要技术内容:1、感官要求项  目                              要   求全脂山羊乳粉                                  脱脂山羊乳粉色  泽    呈均匀一致的乳白色或淡乳黄色。        呈均匀一致的乳白色。滋气味    稍甜微咸，具有山羊乳特有的风味。 具有脱脂山羊乳粉应有的滋气味。组织状态    干燥、均匀的粉末，无结块。                   干燥、均匀的粉末，无结块。2、理化指标项   目                                   指   标全脂山羊乳粉                 脱脂山羊乳粉脂肪/（g/100g）                 ≥ 26.0                            ≤ 1.5蛋白质/（g/100g）         ≥非脂乳固体a的34%            ≥非脂乳固体a的34%复原乳酸度/（OT）               7～14                               7～14氯/（mg/100g）            1000～1800                   1700～2500钠钾比                          1∶2～1∶6                            1∶2～1∶6牛磺酸/（mg/100g）        40～80                       50-110杂质度/（mg/kg）               ≤16                                     ≤ 16水分/（g/100g）                 ≤ 5.0                                ≤4.0灰分/（g/100g）                 ≤7.2                                ≤ 9.23、微生物限量项目                                                      要  求n     c  m         M菌落总数/（CFU/g）