Creamery Butter - Unsalted Lactic
Code: DIB003
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A creamery butter manufactured from a fresh cream produced from top quality fresh milk. The taste of lactic butter is characterised by the lactic acid flavour typical of Continental European tastes. |
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| Compositional Information |
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Specification |
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| Butterfat - % min |
82.0 |
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| Moisture - % max |
16.0 |
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| Non-Fat Milk Solids - % max |
2.0 |
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| pH - min |
5.0 |
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| Microbiological Data |
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Typical Value |
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| Coliforms - /0.1g |
Negative |
Negative |
| Yeast - /g |
50 |
Negative |
| Mould - /g |
50 |
Negative |
| Salmonella - /25g |
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 |
Unsalted Lactic Butter is typically for table use. It is also used as a food ingredient in bakery, confectionery and in the production of butteroil and other milk products. |
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