Sweet Cream Butter specifications
| Product description |
Manufactured form pasteurized cream from cow’s milk by whipping. |
| Taste and odor |
Well-defined creamy taste with signs of pasteurization, without foreign and odors |
| Color |
Light-yellow or yellow |
Physical and chemical parameters
| Parameters |
Limit |
| Fat% |
no less 82,5 |
| Moisture% |
no less 16,0 |
| No-Fat Milk solids% |
no more 1,5 |
| PH (serum) |
no less 6,25 |
| FFA (oleic acid)% |
no more 0,6 |
Microbiological parameters
| Parameter |
Limit |
| Total plate count, in 1g |
<5 x 10^4 CFU |
| Coliform, in 0,01g |
absent |
| Staphylococcus aureus, in 1g |
absent |
| Yeast and mold, in 1g |
no more 100 CFU |
| Listeria monocytogenes, in 25g |
absent |
| Salmonella, in 25g |
absent |
Storage conditions:
No more than 3 months in the temperature range between 0ºC and minus 5ºC and relative air humidity under 80%. No more than 11 months in the temperature rang between minus 6ºC and minus 11ºC. No more than 18 months in the temperature range between minus 21ºC and minus 18ºC.
Packaging
- 20kg cartons with polyethylene inner layer
- 25kg cartons with polyethylene inner layer