BUTTER

Product Description

Milk product as a solid, soft emulsion obtained from pasteurized sweet cream or lactic.

Sensory characteristics

Colour – uniform, from light creamy to yellow
Taste and smell – clean, without foreign taste and odour
Appearance – smooth, dry surface

Physico-chemical requirements

moisture – max. 16%
butterfat – min 82%
pasteurisation – positive
pH for butter:
-sweet cream butter – 4,5 – 6,9
-lactic butter – 4,9- 5,3
fat acidity – max 2

Microbiological requirements

coliforms in 1g – absent, n=5, c=2, m=0, M=10
salmonella in 25g – absent, n=5, c 0,
Lysteria in 25g – absent
Yeast & moulds in 1g – not more than 50

n – number of samples tested in batch
c – number of samples giving results between m and M
M – accepted threshhold value, below which the results are disqualified.

Allergenic ingredients

cereals containing gluten – no
crustaceans and thereof – no
eggs and products thereof – no
fish and products thereof – no
peanuts and products thereof – no
soybeens and products thereof – no
milk including lactose – yes
nuts and products thereof – no
celery and product thereof – no
mustard and products thereof – no
sesame seeds – no

Genetically modified organisms

Absent

Preservatives

Absent

Shelf life

Not frozen, temp. + 2°C + 6°C expiry date – 39 days
Frozen, temp. -18°C – 22°C expiry date – 6 months
Frozen, temp. –22,1°C – 30°C, expiry date – 12 months

Storage conditions

Dry, clean, airy stores, relative humidity not more than 85%

Packaging

Product is packed in blocks of 25 kg net weight, in cardboard with HDPE liner.

Nutrition value

The energy value – 3075kJ/735 kcal
fat content – 83 g including unsaturated fatty acids – 55 g
Carbohydrates 0,7 g including sugars 0,7 g
protein – 0,7 g
salt content – 0,02 g (sodium presence)

Transportation

Means of transport should be dry, clean, without foreign smell and should protect from damage, moisture and other harmful environmental infuences.
Transportation temperature: the same as the storage temperature.