Egg Whites (Liquid & Frozen)  

Salmonella	Negative - USDA Method of Analysis
Standard Plate Count	10,000 / gm. Maximum
Coliform	10 / gm. Maximum
Yeast & Mold	10 / gm. Maximum
Solids	11.5% Minimum
Fat	0.25% Maximum
Protein	10.0% Minimum
pH	8.9 +/- .3

INGREDIENTS: Egg Whites
PACKAGING: Tankers, Poly-Lined Drums,  and 30lb. Plastic Containers