PURE BUTTER , MADE FROM FRESH PASTEURIZED CREAM FROM PURE COW’S MILK.

 

- TYPICAL BUTTER TASTE & FLAVOUR

- TEXTURE IS SEMI SOLID & HOMOGENEOUS

- COLOUR IS YELLOWISH TO YELLOW, DEPENDING ON SEASONAL INFLUENCES.

 

CHEMICAL CHARACTERISTICS

MILKFAT 82.0 % MIN.

MOISTURE 16.0 % MAX.

MILK SOLIDS NON-FAT 2.0 % MAX.

FREE FATTY ACIDS (AS OLEIC ACID) 0.30 % MAX.

pH 4.5 – 5.3

BACTERIOLOGICAL CHARACTERISTICS

TOTAL PLATE COUNT (NO LACTIC ACID BACTERIA) 5.000 / ml MAX.

COLIFORMS NEGATIVE / 0.1 ml

YEASTS & MOULDS 50 / ml MAX.

SALMONELLA NEGATIVE / 25 ml

LISTERIA MONOCYTOGENES NEGATIVE / ml

 

STORAGE

STORE IN A CLEAN, DRY, DARK AND COOLED ROOM. KEEP AWAY FROM STRONG ODOURS.