Butter 82,5%

Product description

Ingredients: cream from cow milk. Cream is converted into butter by churning. The butter designation is dedicated to diary products which consist of homogeneous water emulsion in fat.

Application:

All food applications.

Packaging:
20 kg cardboard boxes.

Storage and Shelf life:
Butter must be kept in its original packaging sealed and protected from air and light in the refrigerator at humidity not more than 80%.

  • 10 days* — at 0°С to +6°С  *retail sell and in restaurants
  • 3 months — at 0°С to -5°С
  • 9 months — at -6°С to -11°С
  • 12 months — at -12°С to -18°С

Origin: Ukraine

Name  
Bacteriological Characteristics​
QMAFAnM, *CFU / 1 g, max. <1*105
Coliforms /0,1 g, max. absent
Yeast and mold /g, max < 100
Salmonella /25 g absent
Organoleptic Characteristics​​
Appearance and consistency Homogeneous, plastic, consistent. Cut surface is shiny and dry.
Color Light-yellow to yellow
Taste and smell Clean, creamy with pasteurization taste
Physical and Chemical Characteristics​
Nonfat milk solids,% max. 1,5
Moisture, % max. 16,0
Fat, % min. 82,5
Acidity, °Т max.. 23,0
Acidity of the fat phase, °К,
max..
2,5


All specifications are the subject to final confirmation on agreement

Product cataloge