Lard or lard derivatives Shall not detected CompliedThermal stability It shall be thermostable at a temperature of 37 ℃ ± 1 and humidity of 60 - 70% for 8h CompliedpH value. 5-9,5 5,84Total content of fatty substance Not less than 15 % by mass 15,26%Water content Not more than 85 % by mass 28,44%Enumeration and detection ofaerobic mesophilic bacteria Not more than 1×103 CFU/ g. <10CFU/ gEscherichia coli Shall be free from Escherichia coli CompliedStaphylococcus Aureus Shall be free from Staphylococcus Aureus CompliedPseudomonas Aeruginosa Shall be free from Pseudomonas Aeruginosa CompliedCandida albicans Shall be free from Candida albicans CompliedPb Not more than 10ppm N.DHg Not more than 3ppm N.DCd Not more than 3ppm N.DAs Not more than 3ppm N.D