Sweet Cream Butter – Fresh/Frozen Unsalted

PRODUCT DESCRIPTION

Pasteurized sweet cream.

Chemical requirements
Moisture
Max 16%
Fat
Min 82%
Pasteurization
Positive
pH
6,5 – 6,8
Free fatty acids
Microbiological requirements
Total plate count/1g
< 1.000 CFU
Coliforms/1g
Negative
Yeast and moulds/1g
Staphylococcus aureus/0,1g
Negative
Enterobacteriaceae/1g
Negative
Listeria monocytogenes /25g
Negative
PACKAGING

25kg block in plastic film and carton.

Shelf Life/storage
Shelf life
Storage temperature
50 days since manufactured
0°C/+10°C
2 months since manufactured
-10°C
12 months since manufactured
-18°C
logo - Sweet Cream Butter - Fresh/Frozen Unsalted

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