General description
Pasteurised butter 82%, made with milk cream, not destined for direct consumption - for industrial dairy production
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1) Product definition
Butter made from the cream of pasteurised milk.
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2) Ingredients
Cream of pasteurised milk; live lactic cultures.
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3) Chemical composition
Average composition for product compliant with the EC 2771/1999 regulation
Butter fat content |
min.82% pp |
Water content |
max 16% pp |
F.F.A. (acidity expressed as oleic acid) |
max 0,9 % |
Peroxide number (in mEqO2/Kg.) |
max 0,5% |
Other animal fats |
None |
Other vegetable fats |
None |
Antioxidants and preservatives |
None |
| Colouring agents |
None |
Traces of other denaturing agents |
None |
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4) Thermal treatments
Pasteurised at 95° C for 30 seconds.
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5) Storage
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6) Packaging
Size of packaging |
Boxes |
Quantity indication
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Pallets identified by a number |
| Weight per individual pack |
25 Kg. net |
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7) Quality control
"IN-HOUSE TESTING LABORATORY ABLE TO GUARANTEE PRODUCTION LOTS SOLD COMPLY WITH THE OFFICIAL TESTING METHODS DETAILED IN OFFICIAL JOURNAL No. 46 OF THE EUROPEAN UNION (01/03/1995). PRECHT INDEX CALCULATED THROUGH A GAS CHROMOGRAPHIC ANALYSIS OF THE TRIGLYCERIDES IN THE BUTTER. OFFICIAL METHOD Reg. EC 2771/1999 Attl. II
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