SPECIFICATION FOR unsalted butter
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 nutty 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
Chemical and physical specifications
Moisture 16.0 % max AS2300.1.1-1988
Fat 82.0 % min AS2300.7.2-1991
Flavour & Odour Satisfactory Organoleptic
Appearance & Colour Satisfactory Organoleptic
Curd 2.0 % max AS2300.7.2-1991
Microbiological Standard Plate Count 20,000 / g max AS1766.2.1-1991
Coliforms (MPN) <2.0 / g AS1766.2.3-1992
Yeast and Moulds 50 / g max AS1766.2.2-1994
Coag. Positive Staph. ND / g AS1766.2.4-1994
Listeria ND /125g TECRA E.I.A. 1994