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El contenido de materia grasa del producto debe contener como m\u00ednimo 3,0% m/v.", "id": "102"}, {"name": "composicionfisico-quimicaynutricional", "value": "La composici\u00f3n fisicoqu\u00edmica y nutricional, deber\u00e1 estar expresada por 100 mililitros, por producto terminado listo para el consumo, seg\u00fan lo detallado en la Tabla 1 y Tabla 2.   Tabla 1: Composici\u00f3n fisicoqu\u00edmica por100 mL de producto terminado listo para el consumo - Determinaciones - L\u00edmites de Aceptaci\u00f3n - Materia Grasa % m/v: Min. 3,0 - Acidez (g \u00e1c. 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Tabla 3: Requisitos microbiol\u00f3gicos para muestra representativa. - Determinaci\u00f3n Aerobios Mes\u00f3filos/mL - Categorizaci\u00f3n (I.C.M.S.F) 10 - Criterios de aceptaci\u00f3n n=5, c=0, m=100 Tabla 4: Requisitos microbiol\u00f3gicos para muestra indicativa. - Determinaci\u00f3n Aerobios Mes\u00f3filos/mL (*) - Categorizaci\u00f3n (I.C.M.S.F) 10 - Criterios de aceptaci\u00f3n 100 UFC**/ml *Luego de una incubaci\u00f3n a 35 - 37\u00ba C en envase cerrado durante 7 d\u00edas. **UFC (Unidad Formadora de Colonia por mililitro de leche).", "id": "9"}, {"name": "DEFINICION", "value": "Se denomina Leche UAT (Ultra Alta Temperatura \u00f3 Ultra High Temperture - UHT) a la leche homogeneizada, que ha sido sometida durante 2 a 4 segundos a una temperatura entre 130\u00ba C y 150\u00ba C, mediante un proceso t\u00e9rmico de flujo continuo, inmediatamente enfriada a menos de 32\u00ba C y envasada bajo condiciones as\u00e9pticas en envases est\u00e9riles y herm\u00e9ticamente cerrados.  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