Colour: creamy fat: 26 % min, protein: 23.5% min, lactose: 34%min, moisture content: 4% max, \ntitratable acidity: 0.15% max, (expressed as lactic acid), burnt particles: 15 mg max. i.e. at least disk b \ninsolubility index: 1.0 ml max, (at 24 ℃), micro-organisms: 40,000 per gm max, coilforms: 90 per 100gm max, mould & yeast: 50cells /g max, salmonell: nil.