Whey Butter - Unsalted
Code: DIB005
|
|
|
|
|
|
|
|
Whey butter is manufactured from whey cream produced in the manufacture of natural cheeses |
|
| |
|
|
|
|
|
|
| |
|
|
|
|
|
|
| Compositional Information |
| |
|
|
|
|
|
|
| |
|
|
Specification |
|
| |
|
|
|
|
| Butterfat - % min |
82.0 |
|
| Moisture - % max |
16.0 |
|
| Non-Fat Milk Solids - % max |
2.0 |
|
| |
|
|
|
|
|
|
| Microbiological Data |
| |
|
|
|
|
Typical Value |
| |
|
|
|
|
|
|
| Total Plate Count - /g |
50,000 |
5,000 |
| Yeast - /g |
100 |
50 |
| Mould - /g |
100 |
50 |
| Salmonella - /25g |
Negative |
Negative |
| |
|
|
|
|
|
|
A more detailed specification can be agreed with the customer |
| |
|
|
|
|
|
|
| Taste |
The product has a clean taste and is free from any sour, bitter, rancid, oxidised or other objectionable flavours |
| |
| Appearance |
The appearanceis uniform with a characteristic light yellow colour, free from any spots or specks |
| |
| Texture |
Texture is uniform and free from mottling, bleaching, crumbliness, surface oxidation and any evidence of loose moisture |
| |
| Packaging |
Butter is packed in single-walled corrugated fibre board boxes with polyethylene liners. Net weight 25kg |
| |
| 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 |
| |
| |
| 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. |
| |
| |
| |
| Shelf Life |
Approximately 2 years when stored at -18°C. |
| Applications |
Whey Butter is used as a food ingredient in bakery, confectionery and other consumer products |
| |
| |
| |
| |
| |
