Extra Quality butter
PHYSICO-CHEMICAL CHARACTERISTICS
Humidity: maximum 16.0%
Fat: maximum 82.0%
Non fat solids: maximum 2.0%
MICROBIOLOGICAL CHARACTERISTICS
Coliforms at 30r C/g: maximum 10 ufc/g
Molds and Yeasts: maximum 100 ufc/g
ORGANOLEPTIC CHARACTERISTICS
Aspect: solid consistence.
Colour: yellowish white.
Taste and smell: this butter has a characteristic smooth taste, delicate aroma, without strange smell or taste.
Texture: smooth and even.
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Product Type:
Butter
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Form:
Solid
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