UHT Semi-Skimmed Milk FT-UHT-016

TECHNICAL DATA SHEET DEVELOPMENT DEPT. / QUALITY CONTROL SAP CODE: See N 7
Date : 22/11/2011 Version :03 Page 1 of 3

1. DESCRIPTION
Product obtained from fresh milk that is only submitted to cooling, pasteurization and standardization before the UHT
treatment (Ultra High Temperature) to 138 C for 4 seconds. Since this milk is processed and bottled in its place of
origin, preserve its nutritional and organoleptic characteristics.

2. INGREDIENTS
Standardized fresh cow milk.

3. NUTRITIONAL FACTS

NUTRITIONAL TABLE
Serving size: 1 glass (200 ml)

Energy (kcal) 45 91
Proteins (g) 3,4 6,7
Total Fats (g) 1,5 3,0
saturated (g) 0,96 1,92
monounsaturated (g) 0,44 0,88
poliunsaturated (g) 0,04 0,08
trans (g) 0,06 0,13
Cholesterol (mg) 5 10
Carbohydrates (g) 4,6 9,2
Sodium (mg) 54 108
*
Calcium (mg) 122 31%
Phosphorous (mg) 85 21%
* % based on recommended daily intake.

4. PHYSICAL AND CHEMICAL SPECIFICATIONS

pH 6,50 6,70

Total Solids (Average) 9,0 %

5. MICROBIOLOGICAL SPECIFICATIONS *

LMIT per
PARAMETER
g or ml
Mesophiles Aerobes Counting
(Previous incubation of the samples to < 1 ufc
35 C)

(*)Microbiologic Limits in accordance with articles 171, 172 and 173 of The Sanitary Food Regulations for Human
Consumption. (D.S. N977 05 13 1997).

Prepared by: P. Villaln Development approver: J.Puentes, Approved by: G. Berlien

Quality Assurance Dep. Development Eng. Dep. Quality Assurance Dep.
 UHT Semi-Skimmed Milk FT-UHT-016
TECHNICAL DATA SHEET DEVELOPMENT DEPT. / QUALITY CONTROL SAP CODE: See N 7
Date : 22/11/2011 Version :03 Page 2 of 3

6. ORGANOLEPTIC SPECIFICATIONS

Appearance Fluid
Color White Creamy white
Odor Slight cooked, without strange odour.
Flavor Characteristic, soft, no rancid, neither acid and without strange tastes.

7. PACKAGING

Box external
Net content Unidades por
Format SAP code dimensions Box gross weight
x unit caja
l x w x h (mm)
Square (cap) 1 litre 2225123 12 300 x 235 x 220 13.3 Kg
Baseline 1 litre 2225085 12 395 x 200 x 175 13.2 Kg

Tetra Pak package is composed of six capes (polyethylene e, paper, polyethylene,

aluminum and two polyethylene plies) that preserve the food against the action from
Package
light, of air, of water and of the microorganisms. Avoiding the product's natural aroma
dissipate, maintaining the integrity of the food longer.
Box Cardboard 40L type

Pallet 1,00 x 1,20 m wood pallet.

8. STORAGE AND SHELF LIFE

Stored sealing in fresh and dry environment its duration is 6 months from the date of elaboration. Once open maintain
refrigerated ( 4 to 6 Celsius ) and consume before 3 days.

Prepared by: P. Villaln Development approver: J.Puentes, Approved by: G. Berlien

Quality Assurance Dep. Development Eng. Dep. Quality Assurance Dep.
 UHT Semi-Skimmed Milk FT-UHT-016
TECHNICAL DATA SHEET DEVELOPMENT DEPT. / QUALITY CONTROL SAP CODE: See N 7
Date : 22/11/2011 Version :03 Page 3 of 3

9. MANUFACTURER INFORMATION

Elaborated by Cooperativa Agrcola y Lechera de La Unin Ltda.(COLUN). Ricardo Siegle 953, La Unin, Chile.
Sanitary Authorization N 797 of 13/04/2010 XIV Regin de Los Ros, Valdivia. www.colun.cl . Product of Chile.
Exports registry from Servicio Agrcola y Ganadero (SAG), Chile N 10-04

10. USAGE

To be consumed in direct form in breakfasts or meals and like ingredient of another food preparations.

11. FINAL CONSUMER AND VULNERABLE GROUPS

This food can be consumed by adults and children. Gluten free product. Apt for coeliacs.
Not recommended for people with lactose intolerance.

12. ALERGEN DECLARATIONS

N ALERGEN YES NO COMPONENT DESCRIPTION

Cereals with gluten (wheat, rye, barley, oats, kamut) and
1 X
derivatives
2 Crustaceans and derivatives X

3 Egg and derivatives X

4 Fish and derivatives X

5 Peanuts and derivatives X

6 Soy and derivatives X

7 Milk and derivatives X Lactose, milk protein.

Dry fruits (almonds, hazelnuts, nuts, cashews, pecans,

8 X
pistachios, chestnuts) and derivatives

9 Celery and derivatives X

10 Mustard and derivatives X

11 Sesame seeds and derivatives X

12 Sulfites, sulfur dioxide (> 10 ppm as SO2) X

Prepared by: P. Villaln Development approver: J.Puentes, Approved by: G. Berlien

Quality Assurance Dep. Development Eng. Dep. Quality Assurance Dep.