PRODUCT DESCRIPTION:
Butter is made from pasteurised, aged and ripened milk by churning, draining buttermilk, washing, working and forming to desired shape.
CHARACTERISTIC:
Pale yellow colour (from deep yellow to nearly white), rich milk taste and smell without foreign odour.
APPLICATIONS:
Bakery – cakes, tarts and other sweet products, convenience food production, catering and hotel industry, retail sector.
BENEFITS:
Very nutritious, long shelf life in right conditions, alternative to cooking oil, imparts a natural and unique flavour benefit improved moisture retention.
| CHEMICAL PARAMETERS: | ||
|
SWEET BUTTER
|
LACTIC BUTTER
|
|
| Milk fat (%) |
≥ 82,0
|
≥ 82,0
|
| Moisture (%) |
≤ 16,0
|
≤ 16,0
|
| Non fat solids (%) |
≤ 2,0
|
≤ 2,0
|
| pH |
6,2-7,2
|
4,2-5,2
|
| MICROBIOLOGICAL PARAMETERS: | ||
|
SWEET BUTTER
|
LACTIC BUTTER
|
|
| Total Plate Count /g |
≤ 10 000
|
≤ 10 000
|
| Coag. positive Staph. /g |
≤ 10,0
|
≤ 10,0
|
| Coliforms /0,1g |
absent
|
absent
|
| E- Coli /0,1 g |
absent
|
absent
|
| Salmonella /25 g |
absent
|
absent
|
| Antibiotics |
absent
|
absent
|
| Yeast /g |
≤ 50
|
≤ 50
|
| Mould /g |
≤ 50
|
≤ 50
|
STORAGE:
Refrigerated: 60 days in ≤ 7°C, frozen: 90 days in -20 to -30°C under controlled humidity 80 – 85% conditions, when kept in the original packaging.
PACKAGING:
Individually wrapped blocks packed in cardboard boxes, various sizes.