Lactic Butter 82%

Lactic Butter with fat content 82%, frozen

Product has been manufactured from the cream that was pasteurized for at least 0,01 seconds at 100°C or was subjected to a similar treatment. Free from foot and mouth disease for the past 12 months prior to export. Goods are fit for human consumption


Sensory evaluation:	Clean, taste and odor proper to butter.
Chemical / Physical properties:
Moisture	16 pct.max
Fat content	82 pct.min
Dry matter	2 pct.max
pH	4,7…5,1
FFA	max 0,34 pct. as oleic acid
P.O. value	max 0,2 meq O₂/kg fat
Microbiological properties:
Total plate count(Lactic acid bacteria excluded)	5000 /g max
Coliforms	absent in 0,01 g
Salmonella	absent in 25 g
Lysteria	absent in 25 g
Yeast & Mould	10 g max


Transportation and storage conditions:	-18°C … - 25 °C


Made in EU

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