Milkow

Specification:

Creamium butter 84%

Sensory characteristics

Taste, flavor:

creamy

Texture:

homogeneous, pliant

Color:

white

Physical and chemical characteristics

Moisture, %:

1,0 max

Fat, %:

84 min

Non-fat dry matter, %:

14-15 max

Melting point, ºC:

32

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

0,3 max

Peroxide value, meqO2/kg:

0,2 max

Microbiological characteristics

TVC, cfu/g:

5 000 max

Yeasts and moulds, g:

25 max

Enterobacteriacae, g:

10 max

Coliforms, 5 g:

negative

Salmonella, in 25 g:

negative

L.monocytogenes, g:

negative

Staphylococcus aureus, g:

negative

Other characteristics

Shelf life:

to be stored indoors in a cool from 6 till 12 months preservation from date of manufacture

Packaging:

25 kg multiwall paper bags with polyethylen liner