Vegetable Butter Margarine,Qatar price supplier

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

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.