Butter - Salted

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.