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 |