Sweet cream butter 72.5%
Sweet cream butter is produced from fresh sweet cream which has been pasteurised, churned and worked in continuous butter making machines, to produce a premium quality butter. Unsalted Butter is uniform in composition, yellow in colour with a clean flavour typical of butterfat.
Product specification
Butter is traditionally used as an ingredient in cooking and baking applications where additional salt is not required or undesirable. Unsalted butter imparts a natural and unique flavour benefit, improves moisture retention and retards staling. Unsalted butter may also be used as a flavour carrier or simply as a heat transfer medium in cooking applications.
Organoleptic properties
Parameter |
Limit |
|---|---|
| Taste and smell | Distinctly expressed creamy taste with signs of pasteurization, without foreign tastes and odors. |
| Color | Light yellow or yellow |
Physical and chemical parameters
Parameter |
Limit |
Method |
|---|---|---|
| Milk fat, % | no less 72,5 | ISO 8851-3 |
| pH (serum) | no less 6,25 | ISO 7238 |
| Acidity, millimoles/100 g of fat | no more 2,5 | ISO 1740 |
Microbiological parameters
Parameter |
Limit |
Method |
|---|---|---|
| Total plate count, in 1g | no more 5,0×103 CFU | ISO 4833 |
| Coliform, in 1g | no more 10 CFU | ISO 4832 |
| Enterobacteriaceae, in 1g | no more 10 CFU | ISO 21528-2 |
| E.coli, in 1g | no more 10 CFU | ISO 16649-2 |
| Coagulase-positive staphylococci (including Staphylococcus aureus), in 1g | no more 10 CFU | ISO 6888-1 |
| Yeast and mold, in 1g | no more 10 CFU | ISO 6611 |
| Listeria monocytogenes, in 25g | absent | ISO 11290:1 |
| Salmonella, in 25g | absent | ISO 6579 |
| Clostridium perfringens, in 1g | no more 10 CFU | ISO 7937 |
Storage conditions
No more than 3 months at temperatures from minus 1 ° С to minus 5 ° С and relative humidity up to 80%.
No more than 11 months at temperatures from minus 6 ° С to minus 11 ° С and relative humidity up to 80%.
No more than 18 months at temperatures from minus 12 ° С to minus 18 ° С and relative humidity up to 85%.
Packaging
25 kg in a paper box with a PE liner
20 kg in a paper box with a polyethylene liner
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