Butter
Manufactured by certified systems ISO 9001, ISO 14001, ISO 22000 (HACCP) in
accordance with Regulations (EC) 852
Manufactured by certified systems ISO 9001, ISO 14001, ISO 22000 (HACCP) in
accordance with Regulations (EC) 852/2004 (EC) 853/2004. Labelled by EU
identification mark LT 18-01P EB.
Organoleptic characteristics |
|
| Colour |
White to light cream |
| Flavour and odour |
Clean, with no objectionable off- flavour and odour |
Physical and chemical analysis |
|
| Milk Fat (not less than) |
82 % |
| Non-fat milk solids (not less than) |
2 % |
| Moisture (not more than) |
16 % |
| Titratable acidity (not more than) |
0,21 % (23 ºT) |
| pH (not less than) |
6,25 |
| Microbiological criteria |
|
| Plate count (less than) |
10 000 /g |
| Coliforms (not more than) |
1 / g |
| Salmonella |
negative per 25 g |
| Listeria monocytogenes |
negative per 25 g |
| Pharmacologically active substances |
Not exceeding the limits set in Regulation 37/2010/EC |
| Combined total of residues of all substances |
Not exceeding a value fixed in Regulations EC |
Average nutrition values /100 g |
|
| Product Type: |
Butter
|
Type: |
Cream Butter
|
Variety: |
Unsalted
|
| Processing Type: |
Raw
|
Form: |
Solid
|
Texture: |
Soft
|
| Certification: |
HACCP,HALAL,ISO
|
Packaging: |
Bag,Can (Tinned)
|
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