SALTED BUTTER,New Zealand price supplier

ingredients can provide 4 main Butter types including salted, unsalted, Unsalted lactic and salted lactic. These can be further processed into a wide variety of butter based products including garlic butter and half fat butter, to meet a customer’s particular requirements.

We can also provide a wide range of cream and Vegetable oil based blends to suit customer requirements. Both butters and spreads can be packed in both rigid and flexible packaging formats from 25 kg down to 7gm, including retail and Food Service requirements.

The product is a solid emulsion of water in oil, pale yellow, creamy and homogenous with no streakiness or evident free moisture. Manufactured from fresh pasteurised cream derived from whole cow milk, chilled and aged prior to churning and salting on a continuous butter-maker to give a finished product of not less than 80% fat and a salt content not exceeding 2.0%

Physical & Chemical Specifications:

Butterfat:                                 81% minimum
Moisture Content                      16.5% maximum 
Milk Solids (non-fat):                 2%   maximum   
Salt                                          2.0% maximum    
Free Fatty Acids:                       1.2 mmole / 100 g fat    
Lipase                                      Not detectable in 1 gram
Peroxidase value                       0.3 max meq oxygen / 1000 g fat
Non Milk Fat                              2.5% maximum or No detectable

Microbiological Specifications:
Total viable count                       <5000/gm
Coliforms                                     Not detectable in 1 g                          
E.Coli                                           Absent in 1 gram
Salmonella                                  Absent in 25 grams
Coagulase +ve Staphylococci     Absent in 1 gram
Yeasts                                         <50 / gm
Moulds                                        <50 / gm
Listeria                                       Absent in 25 grams