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    Product Specifications: Sweet Cream Butter 82 %

    Uploaded by

    Jason Thornton
    This document provides product specifications for sweet cream butter that is 82% fat. Key details include: - The butter must not exceed 16% moisture or 2% dry nonfat solids and have a minimum fat content of 82%. - Microbiological limits are set for bacteria such as coliforms, E. coli, and Listeria monocytogenes. - Sensory characteristics include a typical butter flavor and color that ranges from white to yellowish. - The butter contains milk and may contain milk derivatives as allergens.

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    Product Specifications: Sweet Cream Butter 82 %

    Uploaded by

    Jason Thornton
    535 views1 page
    This document provides product specifications for sweet cream butter that is 82% fat. Key details include: - The butter must not exceed 16% moisture or 2% dry nonfat solids and have a minimum fat content of 82%. - Microbiological limits are set for bacteria such as coliforms, E. coli, and Listeria monocytogenes. - Sensory characteristics include a typical butter flavor and color that ranges from white to yellowish. - The butter contains milk and may contain milk derivatives as allergens.

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    This document provides product specifications for sweet cream butter that is 82% fat. Key details include: - The butter must not exceed 16% moisture or 2% dry nonfat solids and have a minimum fat content of 82%. - Microbiological limits are set for bacteria such as coliforms, E. coli, and Listeria monocytogenes. - Sensory characteristics include a typical butter flavor and color that ranges from white to yellowish. - The butter contains milk and may contain milk derivatives as allergens.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOC, PDF, TXT or read online from Scribd
    Download as doc, pdf, or txt
    535 views1 page

    Product Specifications: Sweet Cream Butter 82 %

    Uploaded by

    Jason Thornton
    This document provides product specifications for sweet cream butter that is 82% fat. Key details include: - The butter must not exceed 16% moisture or 2% dry nonfat solids and have a minimum fat content of 82%. - Microbiological limits are set for bacteria such as coliforms, E. coli, and Listeria monocytogenes. - Sensory characteristics include a typical butter flavor and color that ranges from white to yellowish. - The butter contains milk and may contain milk derivatives as allergens.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOC, PDF, TXT or read online from Scribd
    Download as doc, pdf, or txt
    of 1

    Product Specifications: Sweet Cream Butter 82 %

    1. Product Description  SWEET CREAM BUTTER 82 % Fat


    2. Chemical Characteristics
    Chemical tests Specifications Test Methods
    Moisture Not exceed 16 % LST EN ISO 3727-1:2003, I 026- CH,
    I 020- CH
    Fat, % Not less than 82 %
    Free fatty acids ( based on oleic acid) 1,2 mmol/100 g fat (0,3 %) LST ISO 1740:2004
    Dry nonfat solids, % Not exceed 2 % I 021- CH determination of dry non-fat
    solids.
    Plasmic active acidity, pH Not less than 6,25 LST ISO 7238:2005

    Water dispersion 4 LST ISO 7586:2002

    Inhibitors (antibiotics) absent EU Commission Nr.91/180/


    EC 14-02-1991
    Values of pesticides, toxins, radionuclids, heavy metals and other chemical tests are in accordance
    with legal reguirements
    3. Microbiological Characteristics
    Microbiological tests* Specifications Test Methods
    Total plate count (TPC ), cfu/1 g 5x104 LST EN ISO 4833:2003
    Coliforms, 1 g <1.0x101 LST ISO 4831:2006
    E.Coli / 1 g <1,0x101 LST EN ISO 16649-2:2002
    Coagulase- Positive Staphylococci,1g <1,0x101 LST EN ISO 6888-1+A1:2005
    Enterobacteria/1 g <1,0x101 ISO 21528-1:2004
    Listeria monocytogenes, 25 g absent LST EN ISO 11290-1:2003/A:2004/P:2005
    Salmonella, 25 g absent LST EN ISO 6579:2003/AC:2006/P:2007
    * in accordance with Commission Regulation (EU) No 2073/2005 on microbiological criteria for foodstuffs
    4. Sensory description
    Smell and taste Typical of butter with a flavor of pasteurized cream
    Color From white to yellowish
    Texture Uniform, elastic, glossy cut surface. Small drops can be visible
    5. Nutritional Value /100 g
    Energy 3074 kJ / 747 kcal Carbohydrates ~0,8 g
    Protein 0,5 g Fat 82 g

    6. Storage conditions temperature Maximum shelf life:


    At (minus) -25 oC 15 months
    At -18 oC 12 months
    At -12 oC 4 months
    At -3 oC 45 days
    At +6 oC 40 days

    8. Allergen Information: (2003/89/EC) Product contains or may contain the following Allergens: Milk & products thereof
    9. GMO status: (1829/2003 & 1830/2003) Product is made without using genetic procedures & doesn‘t contain any GMO.
    10. Certifications LST EN ISO 22000, LST EN ISO 9001, LST EN ISO 14001

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