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%
pH4,5 – 5,3
Peroxyde Value< 0,5 meq O2 / kg
Free Fatty Acids< 0,6%

 

Physical Specifications
Schorched Particles7,5 – 15,0 mg
AntibioticsAbsent
ColourLight yellow
Odour and TasteAuthentic

 

Microbiological Specifications
Standard Plate Count< 5.000 CFU per gr
Enterobacteriaceae< 10 CFU per gr
Yeast & Moulds< 100 CFU per gr
SalmonellaAbsent
Staphylococcus AureusAbsent
E. ColliAbsent

 

Packaging Specifications
OriginEU
Packaging25 kg Net Weight Block in cardboard box with poly-bag
StorageStored dry and cool at 2 to 8°C – Production Date + 8 Weeks
Shelf LifeFrozen at -18°C – Production Date + max 1 year.
Chilled after defrosting at 2-6°C – Date of Thawing + 7 Weeks

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