Sweet Cream Butter
GN Code:0405 1019
| Product description | ||
|---|---|---|
| Sweet Cream Butter is obtained from pasteurized sweet cream from pure cow's milk in a continuous churning and kneading process. | ||
| Chemical | Typical value | Specification |
| Fat | 82.0 % - 82.5 % | 82.0 % min. |
| pH | 6.3 - 6.8 | 6.8 max. |
| Moisture | 15.8 % - 15.9 % | 16.0 % max. |
| Peroxyde Value | 0.5 meq.O2/kg max | |
| Milk Solids Non Fat | 1.7 % - 1.9 % | 2.0 % max. |
| Free Fatty Acids (as oleic acid) | 0.6 % max. | |
| Microbiological | ||
| Standard Plate Count | < 1,000 | 10,000 /g max. |
| Yeast & Moulds | < 10 | 100 /g max. |
| Coliforms | < 1 | < 10 /g |
| E-Coli | negative | negative /g |
| Salmonella | negative | negative / 25 kg |
| Listeria | negative | negative /g |
| Sensory | ||
| Colour | light yellow | |
| Odour | authentic, free from foreign flavours | |
| Taste | authentic, free from off tastes | |
| Foreign material | absent; visual, metal detection | |
| Nutritional Information | ||
| Energy content | 3,050 kJ/100 g | |
| Packaging | ||
| 25 kg cardboard box, wrapped in foil (HDPE) | ||
| Storage & Keeping Periods | ||
| Stored dry and cool at 2 to 8 °C | Date of production + 8 weeks | |
| Frozen at - 18 °C | Date of production + max. 1 year | |
| Chilled after defrosting at 2 - 6 °C | Date of thawing + 7 weeks | |
| Quality and Assurance | ||
| The product is manufactured in accordance with international standards and guidelines. Each package is marked to enable trace back. | ||
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