Unsalted Natural cream Butter 82% Ukrainian origin |
PRODUCT SPECIFICATIONS |
General description: 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 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. |
Producer: Andrushevskyi Dairy LTD, #10, Lysenko str., 13400, Andrushivka, Zhytomyr region, Ukraine |
Common Specifications |
Total Fat,% |
82,0 |
Moisture, % max |
16 |
Milk Solids Not Fat, % |
2 |
Acidity, T not more |
23 |
Acidity of fatty phase , K |
2,5 |
Melting temperature, C |
27-36 |
Temperature of storage, C |
(-11 -18 ) C (-18 -25 ) C |
Storage life |
12-24 months |
Toxic Elements |
Mass fraction of plumbum mg/kg |
Less than 0,1 |
Mass fraction cadmium mg/kg |
Less than 0,001 |
Mass fraction copper mg/kg |
Less than 0,27 |
Mass fraction zinc mg/kg |
Less than 2,05 |
Mass fraction arsenic mg/kg |
Less than 0,020 |
Mass fraction mercury mg/kg |
Less than 0,001 |
Mycotoxin |
Mass fraction aflatoxin B1, mg/kg |
Less than 0,001 |
Microbiological indicators |
Amount of MAFAM, KUO in 1g. not more |
Not more than 5,0x10³ |
Groups of intestinal bacteria sticks (coliforms) in 0,01g. |
Not allowed |
Pathogens including Salmonella in 25g. |
Not allowed |
Listeria monocytogenes in 25g |
Not allowed |
Yeast and fungi mustiness |
Not more than 50 |
Physical properties |
Colour |
creamy white and yellow |
Flovour and odour |
flavor clean, fresh, no rancid or off flavors. |
Packing |
25 kg cardboard box with blue polyethylene film |
Butter is pasteurized at approximately 85 C (185 F) for not less than 15 seconds |