Description
Lactic Butter 82%
Lactic butter 82 % is produced using whole cow milk and is fermented using lactic acid. Lactic butter has a low moisture content are low moisture and tangy flavour.
Lactic Butter is available in a salted and unsalted variant.
Chemical Specifications
Moisture < 16,0% Milk Fat Milk Fat > 82,0%
Milk Solids Non Fat < 2,0%
pH 4,5 Ð 5,3
Peroxyde Value < 0,5 meq O2 / kg
Free Fatty Acids < 0,6%
Physical Specifications
Schorched Particles 7,5 Ð 15,0 mg
Antibiotics Absent
Colour Light yellow
Odour and Taste Authentic
Microbiological Specifications
Standard Plate Count < 5.000 CFU per gr
Enterobacteriaceae < 10 CFU per gr
Yeast & Moulds < 100 CFU per gr
Salmonella Absent
Staphylococcus Aureus Absent
E. Colli Absent
Packaging Specifications
Origin EU
Packaging 25 kg Net Weight Block in cardboard box with poly-bag
Storage Stored dry and cool at 2 to 8¡C Ð Production Date + 8 Weeks
Shelf Life Frozen at -18¡C Ð Production Date + max 1 year.
Chilled after defrosting at 2-6¡C Ð Date of Thawing + 7 Weeks
