Product Description

A dairy product containing fat, obtained from pasteurized cream. Cream is obtained by separating cow’s milk.

Ingredients

Pasteurized cream

Sensory Characteristics

Taste and smell: Typical of pasteurized cream

Consistence: Homogenous without protein and fat flakes

Color: From white to yellowish

Physicochemical Parameters

Dry matter, %: 44-46

Fat, %: 39-41

Free fatty acids, %: not more 0,3

Acidity, T0: 12-14

Active acidity, pH: 6,60-6,85

Density, kg/m3: 987-985

Heat treatment indication: Peroksidase negative

Inhibitors (antibiotics): absent

Microbiological Parameters

Total plate count (TPC), CFU/1 g: ≤5,0×10

Coliforms,1 g: ≤1,0×10

E. coli, 1 g: ≤1,0×10

Coagulase- Positive Staphylococci, 1 g: ≤1,0×10

Enterobacteria, 1 g: ≤1,0×10

Listeria monocytogenes, 25 g: absent

Salmonella, 25 g: absent

Antibiotic

n

Allergens

Milk and milk products (including lactose)

GMO

Product does not contain GMO, is not produced from GMO and does not contain any ingredient produced
from GMO, in compliance with Regulation (EC) No.1829/2003 and (EC) No.1830/2003

Warunki przechowywania

Temperature: 0-4 °C

Maximum shelf life: 10 days

Nutritional Value 100 g

Energy 1565 kJ / 380 kcal

Fat: 40 g
– of which saturated fatty acids: 25,0g

Carbohydrates: 2,9 g
– of which sugars: 2,9 g

Protein: 2,1 g

Salt: 0,03 g