Characteristic Typical Analysis
Protein (dry basis) 92%
Moisture 5.5%
Ash 6.7%
Ash 2.8%
Lactose 1.6%
Fat (%) < 1.0%
pH 6.0%
Scorch Particles Disc A (7.5mg)
Standard Plate Count < 3,000/g
Coliform < 10/g
Salmonella Negative
Color Off white to cream
Flavor Bland to clean

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