Creamery Butter - Salted Sweet Cream
Code: DIB001
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| A creamery butter manufactured from a fresh cream produced from top quality fresh milk |
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| Compositional Information |
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Specification |
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| Butterfat - % min |
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80.0 |
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| Moisture - % max |
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16.0 |
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| Salt - %max |
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2.0 |
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| Non-Fat Milk Solids - % max |
2.0 |
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| pH - min |
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6.2 |
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| Microbiological Data |
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Typical Value |
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| Total Plate Count - /g max |
5000 |
1000 |
| Yeast - /g |
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50 |
Negative |
| Mould - /g |
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50 |
Negative |
| Salmonella - /25g |
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Negative |
Negative |
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A more detailed specification can be agreed with the customer |
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| Taste |
The product has a clean taste and is free from any sour, bitter, rancid, oxidised or other objectionable flavours |
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| Appearance |
The appearanceis uniform with a characteristic light yellow colour, free from any spots or specks |
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| Texture |
Texture is uniform and free from mottling, bleaching, crumbliness, surface oxidation and any evidence of loose moisture |
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| Packaging |
Butter is packed in single-walled corrugated fibre board boxes with polyethylene liners. Net weight 25kg |
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| Storage |
For medium term storage, butter should be stored at a temperature of not greater than -10°C. For prolonged storage, butter should be held at between -15°C and -20°C |
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| Transport |
For a typical short sea/inland transport journeys a 20/40 foot semi insulated container holding 20/22 tonne loads. For longer journeys butter should be moved in refrigerated 20/40 foot containers or in conventional refrigerated vessels. |
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| Shelf Life |
Approximately 2 years when stored at -18°C. |
| Applications |
Salted Sweet Cream Butter is typically used for table use. It is also used as a food ingredient in bakery, confectionery, ice cream and other consumer products. It is also used in the production of butteroil and subsequently for recombinationwith skimmed milk powder to produce liquid milk and other milk products. |
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