PRODUCT DESCRIPTION:
Butter is made from pasteurized, aged and ripened milk by churning, draining buttermilk, washing, working and forming to desired shape.

CHARACTERISCTIC:
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.

Google+