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El contenido de materia grasa del producto debe contener como m\u00ednimo 3,0% m/v.", "id": "102"}, {"name": "recepciondelproducto", "value": "REQUISITOS ESPEC\u00cdFICOS PARA LA RECEPCI\u00d3 DEL PRODUCTO", "id": "380"}, {"name": "ingredientes", "value": "I. Obligatorios: Leche entera de vaca. - II. Permitidos: No aplica -  III. No permitidos: No aplica", "id": "209"}, {"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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Denominaci\u00f3n del alimento. 2. Peso Neto. 3. Datos del Establecimiento elaborador. 4. Pa\u00eds de origen (Ej. Industria Paraguaya). 5. Lote. 6. Fecha de vencimiento. 7. Datos del importador, en caso de productos importados. 8. Instrucciones de preparaci\u00f3n del alimento, cuando corresponda. 9. Informaci\u00f3n Nutricional. 10. Condiciones de conservaci\u00f3n, cuando corresponda. 11. N\u00famero de registros de producto (RSPA N\u00b0) y establecimiento (RE N\u00b0), otorgados por el INAN, MSP y BS.", "id": "122"}, {"name": "ingredientes", "value": "Chipa piru de corteza crocante, que contiene principalmente almid\u00f3n de mandioca, queso, huevo, manteca y/o margarina y/o aceite comestible y/o grasa vegetal hidrogenada, leche, sal y an\u00eds, con o sin el agregado de aditivos permitidos, sometido a proceso de amasado y posterior horneado. 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El producto deber\u00e1 contener obligatoriamente: Almid\u00f3n de mandioca, queso, huevo, manteca y/o margarina y/o aceite comestible y/o grasa vegetal hidrogenada, leche, sal yodada (m\u00e1ximo 1%), an\u00eds, no se permitir\u00e1 el agregado de grasa animal excepto manteca.", "id": "3"}, {"name": "Especificaciones del envase", "value": "De acuerdo a las reglamentaciones citadas, el frasco deber\u00e1 contar: 1. Denominaci\u00f3n del alimento. 2. Peso Neto. 3. Datos del Establecimiento elaborador. 4. Pa\u00eds de origen (Ej. Industria Paraguaya). 5. Lote. 6. Fecha de vencimiento. 7. Datos del importador, en caso de productos importados. 8. Instrucciones de preparaci\u00f3n del alimento, cuando corresponda. 9. Informaci\u00f3n Nutricional. 10. Condiciones de conservaci\u00f3n, cuando corresponda. 11. 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El envase individual primario deber\u00e1 ser de tetra brik.  b) Especificaciones del envase secundario - La caja contenedora del alimento debe ser de cart\u00f3n corrugado o de otro material que no permita el deterioro del envase individual, con la parte superior e inferior lacradas, asegurando total inviolabilidad y protecci\u00f3n de los alimentos en ella contenidos.  La caja contenedora deber\u00e1 ser resistente al apilamiento, seg\u00fan instrucciones del fabricante.", "id": "10"}, {"name": "RECEPCION DEL PRODUCTO", "value": "REQUISITOS ESPEC\u00cdFICOS PARA LA RECEPCI\u00d3N DEL PRODUCTO", "id": "11"}, {"name": "Especificaciones microbiol\u00f3gicas", "value": "La leche UAT \u00f3 UHT, no debe contener microorganismos capaces de proliferar en ella en las condiciones normales de almacenamiento y distribuci\u00f3n, por lo cual, luego de una incubaci\u00f3n en envase cerrado a 35 - 37\u00ba C durante 7 d\u00edas, debe cumplir con los requisitos establecidos en las Tablas 3 y 4. 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.  El contenido de materia grasa del producto debe contener como m\u00ednimo 3,0% m/v.", "id": "3"}, {"name": "Aditivos alimentarios", "value": "Ser\u00e1n permitidos aquellos aditivos conforme a la Resoluci\u00f3n MERCOSUR GMC/RES N\u00ba 78/94 \u201cRTM de Identidad y calidad de leche UAT", "id": "6"}, {"name": "INGREDIENTES", "value": "I. Obligatorios: Leche entera de vaca. - II. Permitidos: No aplica -  III. No permitidos: No aplica", "id": "5"}, {"name": "Especificaciones organol\u00e9pticas del producto", "value": "Aspecto:  liquido - Color: blanco amarillento. - Olor: caracter\u00edstico.  - Sabor: agradable, exento de olores extra\u00f1os (a rancio, quemado, crudo, solventes, etc.)", "id": "8"}, {"name": "Composici\u00f3n f\u00edsico-qu\u00edmica y nutricional", "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.   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