Lactic Butter

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 complies with the EU-Regulations (EC) 852/2004 and (EC) 853/2004. Appearance is creamy, light yellow. Texture is smooth. Taste/odour is typical sourish.

TYPICAL NUTRITIONAL VALUES/100G
Energy value
3109kJ/743kcal
Protein
0,7g
Carbohydrates
0,6g
Sugar
0,6g
Fat
82g
Saturated fatty acids
49,6g
Sodium
0,01g
Chemical/Physical Requirements
Fat content
Min 82%
Moisture
Max 16%
pH
Max 5,3
Microbiological requirements
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

The product contains lactose and milk protein.

GMO

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

SHELF LIFE AND STORAGE CONDITIONS

If the product is frozen and will be stored at -18°C, shelf life should be 12 months after production date unless buyer and seller agree otherwise. In case goods are delivered fresh or defrosted, shelf life should be 32 days after delivery (storage conditions < 6°C) unless buyer and seller agree otherwise.

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