UNSALTED SWEET CREAM BUTTER

Specifications

Unsalted Sweet Cream Butter is produced from pasteurized cream derived from cow's milk. 100% dairy product, 82% fat.  

1.  NAME:  UNSALTED SWEET CREAM BUTTER

 

2 . DESCRIPTION

Unsalted Sweet Cream Butter is produced from pasteurized cream derived from cow's milk.

3. TECHNICAL REQUIREMENTS

 3.1 Packaging and transport

 

3.1.1 Immedieate packing is:

- 25 kg block is packed with blue polyethylene foil and then carton

- every block is firm without holes, edges are carefully filled, surface is smooth and dry. 

  Immediate packaging is approved for direct Food Packaging in accordance with Regulation (EC) 1935/2004

 

3.1.2 Transport

 Transportation is carried out only with means of transport which ensure protection from damage, wetness and other harmfull           enviromental impact. Transporation temperature for frozen butter is <-18C

  Every mean of transport has valid sanitary documents. 

4. MARKING 

4.1 Each carton is marked with:

- name and address of producer

- country of origin

- name of product

- production date or lot number, expiry date: Best before

- net weight

- fat content

- storage conditions

- veterinary approval number

5. CHEMICAL, MICROBIOLOGICAL, PHYSICAL REQUIREMENTS  

  as above in the Product details sections

  plus:

  - Molds in 1g - max 50

  - Yeast in 1g - max 50  

  - Salmonella - n=5, c=0, absent in 25g

  - Listeria Monocytogenes - n=5, c=0, m=0, m=M

  - Coagulase-positive staphylocci in 1g n=5, c=0, m=0, m=M

6. Unsalted Sweet Cream Butter meets the criteria of Specifications LN/02/EN Unsalted Sweet Cream Butter

7. DECLARATIONS

7.1 Genetically modified organism  (GMO) 

 No ingredients or additives consisting of GMO occure in product.

7.2 Ionizing radiation

  Product is no a subject to ionizing radiations and product does not require specific labeling 

7.3 Allergens

  Only milk and milk derivates including Lactose 

8. STORAGE 

Product is stroed in a drym clean, odour-free warehouse.

  - frozen butter is stored in temperature <-18C no longer than 24 months

  - fresh butter is stored at temperature of <10C no longer than 2 weeks

9. REGULATORY INFORMATIONS 

- Commision Regulation  (EC) no 1441/2007   amending Commision Regulation  (EC) no 2073/2005

- Commision Regulation (EC) no 1881/206

- Regulation  (EC)no 396/2005 of the European Parliament and of the Council amending Council Directive 9/414/EEC

- Regulation  (EC)  no 1935/2004 of the European Parliament and of the Council    

- Regulation  (EC)  no 1929/2003 of the European Parliament and of the Council    

- Regulation  (EC)  no 1830/2003 of the European Parliament and of the Council    

- Directive 1999/2/EC of the   European Parliament and of the Council

-  Directive 1999/3/EC of the   European Parliament and of the Council  

- Regulation (EU) no  1169/2011