UNSALTED BUTTER, SWEET CREAM & MILD LACTIC
Unsalted Butter, (Sweet Cream & Mild Lactic)
Butter is produced from pure pasteurised cow’s milk. The milk is separated into skimmed milk & cream and thereafter the cream is churned into butter by a continuous butter making process. In this process the excess water (buttermilk) is removed and finally to produce a lactic butter, a lactic acid and butter aroma cultures are added and worked into the butter. The butter is moulded into 2.5 kg loaves and packed into cartons.
CN Code: 0405 1019
| Chemical | ||
|---|---|---|
| Milk Fat | min. 82% | |
| Moisture | max. 16% | |
| Non fat solids | max. 2% | |
| pH (Sweet Cream) | 6.2 - 7.2 | |
| pH (Mild Lactic) | 4.8 - 5.1 | |
| Peroxide Value | 0.3 meq.O²/kg max. | |
| Free Fatty Acids (as oleic acid) | max. 0.35% | |
| Microbiological | ||
| Coag. Positive Staph. | < 10/g | |
| Standard Plate Count | max. 10,000/g | |
| E. Coli | negative/g | |
| Yeasts/Moulds | max. 50/g | |
| Salmonella | negative/25g | |
| Coliforms | < 10/g | |
| Applications |
|---|
| Bakery, Croissant, Puff Pastry, Confectionery, Chocolate, Biscuits, Cookies. |
| Storage conditions |
| Store in a temperature controlled cold store warehouse at -18°C |
| Shelf life |
| 12 - 18 months |
| Packaging |
| 4 x 2.5 kg loaves in aluminium foil in cardboard cartons |
| Origins |
| EU |
| Other Butterfat products available |
| Salted Sweet Cream Butter |