Pasteurised butter 82%

 

Pasteurised butter 82%

 

General description


Pasteurised butter 82%, made with milk cream, not destined for direct consumption - for industrial dairy production

 

1)    Product definition

Butter made from the cream of pasteurised milk.

 

 

2)   Ingredients

Cream of pasteurised milk; live lactic cultures.

 

 

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

 

 

4)    Thermal treatments

 

Pasteurised at 95° C for 30 seconds.

 

 

5)   Storage

Store at

+ 0 ° + 4 °C

 

 

6)   Packaging

Size of packaging

Boxes

Quantity indication

Pallets identified by a number

Weight per individual pack 25 Kg. net

 

 

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