| Unsalted Natural cream Butter 82% Ukrainian origin |
| PRODUCT SPECIFICATIONS |
| General description: Unsalted butter is produced from fresh sweet cream which has been pasteurised, churned and worked in continuous butter making machines, to produce a premium quality butter. Unsalted Butter is uniform in composition, yellow in colour with a clean flavour typical of butterfat. |
| Product Application: Unsalted butter is traditionally used as an ingredient in cooking and baking applications where additional salt is not required or undesirable. Unsalted butter imparts a natural and unique flavour benefit, improves moisture retention and retards staling. Unsalted butter may also be used as a flavour carrier or simply as a heat transfer medium in cooking applications. |
Producer:
Andrushevskyi Dairy LTD, #10, Lysenko str., 13400, Andrushivka, Zhytomyr region, Ukraine |
| Common Specifications |
| Total Fat,% | 82,0 |
| Moisture, % max | 16 |
| Milk Solids Not Fat, % | 2 |
| Acidity, T not more | 23 |
| Acidity of fatty phase , K | 2,5 |
| Melting temperature, C | 27-36 |
| Temperature of storage, C | (-11 -18 ) C (-18 -25 ) C |
| Storage life | 12-24 months |
| Toxic Elements |
| Mass fraction of plumbum mg/kg | Less than 0,1 |
| Mass fraction cadmium mg/kg | Less than 0,001 |
| Mass fraction copper mg/kg | Less than 0,27 |
| Mass fraction zinc mg/kg | Less than 2,05 |
| Mass fraction arsenic mg/kg | Less than 0,020 |
| Mass fraction mercury mg/kg | Less than 0,001 |
| Mycotoxin |
| Mass fraction aflatoxin B1, mg/kg | Less than 0,001 |
| Microbiological indicators |
| Amount of MAFAM, KUO in 1g. not more | Not more than 5,0x10³ |
| Groups of intestinal bacteria sticks (coliforms) in 0,01g. | Not allowed |
| Pathogens including Salmonella in 25g. | Not allowed |
| Listeria monocytogenes in 25g | Not allowed |
| Yeast and fungi mustiness | Not more than 50 |
| Physical properties |
| Colour | creamy white and yellow |
| Flovour and odour | flavor clean, fresh, no rancid or off flavors. |
| Packing | 25 kg cardboard box with blue polyethylene film |
| Butter is pasteurized at approximately 85 C (185 F) for not less than 15 seconds |
