Hapustatud või, rasva 82%, külmutatud
| 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 | |
 Lactic Butter 82%
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