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Lactic Butter – Fresh/Frozen Unsalted

PRODUCT DESCRIPTION

Mild lactic butter is produced from pasteurized cream with the addition of lactic acid and acidifying microbial cultures according to the NIZO procedure. The product is conform with the EU-Regulations (EC) 852/2004 and (EC) 853/2004.

Sensory description
Appearance
Creamy, light yellow
Texture
Smooth
Taste/Odour
Typical sourish
Nutritional value/100g
Energy value
3.056kJ/743kcal
Protein
0,7g
Carbohydrates
0,6g
Sugar
0,6g
Fat
82g
Saturated fatty acids
49,6g
Sodium
0,01g
Chemical/Physical Requirements
Criteria
Value min/max
Unit
Fat content
Min 82
%
Moisture
Max 16
%
pH
Max 5,3
%
Microbiological requirements
Criteria
Max.
Unit
Enterobacteriaceae
< 10
cfu/g
Coliform germs
< 10
cfu/g
Listeria monocytogenes
0
cfu/g
Salmonella
0
cfu/25g
Staph aureus
< 10
cfu/g
Bacillus cerus
< 10
cfu/g
ALLERGENS AND GMO

The product contains lactose and milk protein. The butter is not produced by genetic engineering and does not contain genetically modified microorganisms. The product is conform with the legal requirements on labeling and traceability of GMO foods as set by EU regulation (EC) No. 1829/2003 and (EC) No. 1830/2003.

PACKAGING, BEST BEFORE DATE AND STORAGE CONDITIONS

25kg cartons with PE-inner liner packed on pallets. If the product is frozen and will be stored at -18°C, we will provide a shelf life of 12 month after production date. In case goods are delivered fresh or defrosted, we provide a shelf life of 32 days after delivery (storage conditions < 6°C).

Postbus 434, 6900 AK Zevenaar, The Netherlands

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

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