Butter

 

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 color (from deep yellow to nearly white), rich milk taste and smell without foreign odor.

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 flavor 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

Mold

 /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.

 

 

 

Organic, and traditionally produced custom products are also available with unique packaging.