UNSALTED BUTTER, LACTIC (NIZO METHOD),Netherlands Butter price supplier

Specifications

Physical & Chemical Specifications:

Butterfat:                                 81% minimum
Moisture Content                      16.5% maximum
Milk Solids (non-fat):               2.5 % maximum  
Salt                                           None  
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                              Not 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

Packaging:
Packed in 25kg net cardboard boxes with an inner polyethylene liner.

Shelf Life:
Chilled (+1oC to +5oC):  3 months from date of manufacture
Frozen (colder than -18oC): 12 months from date of manufacture
Storage cold in dry conditions away from direct sunlight and odours.