Lactic Butter 82%
Lactic butter 82 % is produced using whole cow milk and is fermented using lactic acid. Lactic butter has a low moisture content are low moisture and tangy flavour.
Lactic Butter is available in a salted and unsalted variant.
| Chemical Specifications |
| Moisture | < 16,0% Milk Fat |
| Milk Fat | > 82,0% |
| Milk Solids Non Fat | < 2,0% |
| pH | 4,5 – 5,3 |
| Peroxyde Value | < 0,5 meq O2 / kg |
| Free Fatty Acids | < 0,6% |
| | |
| Physical Specifications |
| Schorched Particles | 7,5 – 15,0 mg |
| Antibiotics | Absent |
| Colour | Light yellow |
| Odour and Taste | Authentic |
| | |
| Microbiological Specifications |
| Standard Plate Count | < 5.000 CFU per gr |
| Enterobacteriaceae | < 10 CFU per gr |
| Yeast & Moulds | < 100 CFU per gr |
| Salmonella | Absent |
| Staphylococcus Aureus | Absent |
| E. Colli | Absent |
| Packaging Specifications |
| Origin | EU |
| Packaging | 25 kg Net Weight Block in cardboard box with poly-bag |
| Storage | Stored dry and cool at 2 to 8°C – Production Date + 8 Weeks |
| Shelf Life | Frozen at -18°C – Production Date + max 1 year. |
| | Chilled after defrosting at 2-6°C – Date of Thawing + 7 Weeks |
