Product Description:
Butter is made from pasteurized, aged and ripened milk by churning, draining buttermilk, washing, working and forming to desired shape.
Characteristic:( Available In White And Yellow Both Colors )
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 |
Salted |
Milk fat (%) |
≥ 82,0 |
≥ 82,0 |
Moisture (%) |
≤ 16,0 |
≤ 16,0 |
Non fat solids (%) |
≤ 2,0 |
pH |
≤ 6,5 |
≤ 6,5 |
pH |
6,2-7,2 |
4,2-5,2 |
Microbiological Parameters:
|
Sweet Butter |
Salted |
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.