Standard: GB5410-1999 CHEMICAL: Fat: Min 26% Protein: Min 23.5% Moisture: Max 5.0 Ash <= 8% Acidity <= 18T Insoluble index (ml): Max 1.0 Scorched Particles (mg/kg): Max 16 Impurity Disc A or B Lactose:35 % MICROORGANISM: Total Plate Count (cfu/g): Max 50000 Coliform max 90 Salmonella NIL in 375g Colour Creamy yellow flavor Odor Free From Rancid, tallow or other objectionable flavours