Anhydrous Milk Fat

Sensory characteristics

Taste, flavor:

sweet butter

Texture:

homogeneous, pliant

Color:

yellow

Physical and chemical characteristics

Moisture, %:

1,0 max

Fat, %:

99,9 min

Non-fat dry matter, %:

0 max

Melting point, ºC:

5-20/ 28-32/ 34-44

Free fatty acids in terms of an oleic acid, %:

0,45 - 0,3 max

Peroxide value, meqO2/kg:

0,2 max

Microbiological characteristics

TVC, cfu/g:

5 000 max

Yeasts and moulds, g:

10 max

Enterobacteriacae, g:

5 max

Coliforms, 5 g:

negative

Salmonella, in 25 g:

negative

L.monocytogenes, g:

negative

Staphylococcus aureus, g:

negative

Other characteristics

Shelf life:

from 12 to 24 months preservation from date of manufacture, depending on storage conditions

Packaging:

17 kg jerrycan