Recent trades

Cream

PRODUCT DESCRIPTION

Cream is a non-homogenized pasteurized product derived from cow’s milk by centrifugation with a characteristic light yellow colour and a smooth and homogenous structure. The product does conform with the EU Regulation EC No.852/853 2004.

CHEMICAL, PHYSICAL, MICROBIOLOGICAL AND ORGANOLEPTIC CHARACTERISTICS
Parameter
Target value
Rejection limit
Temperature at reception resp. at loading
≤ 6˚C
> 10˚C
Organoleptic and sensory characteristics, including foreign bodies
Regular1
Irregular2
Fat content
39 – 42%
< 38 or > 43%
pH
6.65 – 6.75
< 6.6 or > 6.8
Inhibitors / antibiotics
Absent
Present
Freezing point
-0,515˚C
-0,500 – -0,550˚C
Total Viable Count (TVC)
< 10,000 cfu/ml
< 10,000 cfu/ml
Enterobacteriacea
≤ 10 cfu/ml
> 100 cfu/ml
Phosphatase
Negative
Positive
Peroxidase
Negative
Positive
Coliforms
≤ 10 cfu/ml
> 100 cfu/m
Listeria Monocytogenes
Absent
Present
Salmonella, cfu/25g
Absent
Present

1 Regular appearance is white to yellow colour. Regular taste and smell is fresh.
2 Irregular taste and smell would be chemical, rancid, tallow, boiled/burned or any other off taste or smell.
Irregular sensory would be crystallised, not homogenous, not pumpable.

Postbus 434, 6900 AK Zevenaar, The Netherlands

E-mail: hello@dao.eu | www.dao.eu

Contact Us
Social Media