unsalted cow milk butter,New Zealand 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 on a continuous Butter-maker to give a finished product with not less than 81% fat and non-salted.   

Physical & Chemical Specifications:

Butterfat:                                 81% minimum
Moisture Content                      16.5% maximum
Milk Solids (non-fat):               2.5 % maximum  
Salt                                           None  
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                              Not 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

Packed in 25kg net cardboard boxes with an inner polyethylene liner.

Typical shelf-life is 12 months in the original unopened packing when kept under optimal storage conditions