| ≥1 piece |
|
Product description |
Manufactured from fresh pasteurized cream or butter by means of physical process (centrifugation) only. No chemical agents are used |
Organoleptic properties:
|
Parameter |
Limit |
|
Taste and odor |
Typical for milk fat, without foreign flavors |
|
Color |
Light-yellow or yellow |
Physical and chemical parameters:
|
Parameter |
Limit |
Method |
|
Milk fat, % |
no less 99,9 |
Calculated (Milk fat=100-Moisture) |
|
Moisture, % |
no more 0,1 |
ISO 5536 |
|
Acidity, millimoles/100 g of fat |
no more 2,12 |
ISO 1740 |
|
FFA (Oleic acid), % |
no more 0,4 |
ISO 1740 |
|
Peroxide value, meq O2/kg |
no more 0,3 |
ISO 3976 |
|
Melting point, °C |
30,0 – 36,0 |
ISO 6321 |
Microbiological parameters:
|
Parameter |
Limit |
Method |
|
Total plate count, in 1g |
no more 1×103 CFU |
ISO 4833 |