Shrikhand
| Sr. No. | Product Description | Statutory Specifications | Organization Specifications |
|---|---|---|---|
| 1 | Total solids % | Min 58 | Min 58 |
| 2 | Milk fat % (on dry matter basis) For fruit Shrikhand | Min 8.5 Min 7.0 | Min 8.5 Min 7.0 |
| 3 | Milk protein % (on dry matter basis) For fruit Shrikhand | Min 9.0 Min 9.0 | Min 6.0 Min 6.0 |
| 4 | Acidity % | Max 1.5 | Max 1.4 |
| 5 | Moisture % | Max 42.0 | Max 42.0 |
| 6 | Ash % (on dry matter basis) | Not more than 0.9 | Not more than 0.9 |
| 7 | Sucrose % (on dry matter basis) | Not more than 72.5 | Not more than 72.5 |
| 8 | Y/M count | 100 cfu /g | < 50 cfu /g |
| 9 | Coliform count | 50 cfu /g | Absent |
| 10 | E. coli | Absent | Absent |
| 11 | Salmonella /25 g | Absent | Absent |
| 12 | Staph. aureus | 100 cfu /g | 50 cfu /g |
| 13 | Listeria monocytogenes | Absent | Absent |