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Lactic butter is obtained from pasteurized cream by centrifuging and pasteurizing whole milk that has been churned with or without the addition of a starter culture.
Color: Uniform color ranging from light cream to yellow
Taste and smell: Clean, without any foreign taste or smell
Consistency: Uniform, smooth consistency allowing for easy spreading without visible moisture
Maximum water content [%]: 16.0
Minimum fat content [%]: 82.0
Saturated fatty acids: max. 0,35
pH: 4,9 – 5,3
Salmonella: absent
Listeria monocytogenes: absent
Yeast and mold: max 100 cfu/g; max 300 cfu/g
Enterobacteriacea: N=5, c=0, m, M =10 cfu/g
Milk and dairy products (including lactose)
This product does not contain genetically modified organisms and has not been produced from such organisms.
Dry and clean warehouses, temperature 2–6°C
Block weighing 25 kg
Energy value (kJ/kcal) 3058 / 744
Carbohydrates (g) 0,7
Protein (g) 0,7
Salt (g) 0,02
Transport must be carried out in covered, clean, and dry means of transport, free from foreign odors and pests, approved for the transport of foodstuffs, and complying with the requirements of Regulation 852/2004.
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