voici les caracteristique que nous voulons :
standard of reference = rs eas 49:2019 milk powder and cream powder
moisture content , %m\m, max=5
titratable acidity as lactic m1\100g powder, max=18
milk fat %, by weingh= 1.5
solubility index =1
protein in milk %, min=34
total plate count, cfu\g=50000
coliforms, cfu\g=10
e.coli, cfu\g= absent
staphylococcus aureus, cfu\g=absent
sa (...) ...
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