CBM Goat butter

CBM Goat butter is an unsalted lactic goat butter is produced from pasteurized goat cream of Dutch origin to which permeate is added to lower the pH.Goat butter is made by churning fresh pasteurized goat cream. Goat butter has a lower melting point than butter made from cow milk, which makes it easier to spread. Goat butter is also very suitable for making ice cream as it does not contain any carotenes and is therefore perfectly white in color. Goat butter is used in the production of ice cream, cosmetics and flavorings, and also as an ingredient in sauces and for frying meat.

Ingredient Name: Goat Butter

Certifications & Compliance: BRC Certified, Hazard Analysis Critical Control Point (HACCP)

End Uses: Cheese, Ice Cream, Processed Meat Products, Sauces

Technical Data Sheet
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Identification & Functionality

Ingredient Name
Ingredient Origin
Food Ingredients Functions
Ingredients
Goat Butter
Technologies

Applications & Uses

Properties

Appearance
Liquid, free from foreign bodies
Taste
Typical for unsalted lactic goat butter
Typical Properties
ValueUnitsTest Method / Conditions
Fat Contentmin. 82%
Fat free dry mattermax. 2%
Moisture Contentmax. 16%
pH Valuemax. 5.3
Microbiological Values
ValueUnitsTest Method / Conditions
Coliformsmax. 10cfu/g
Enterobacteriaceaemax. 10cfu/g
Yeast and mouldsmax. 100cfu/g
Nutritional Information
ValueUnitsTest Method / Conditions
Energy3162kJ/100g
Fat85g/100g
Saturated60g/100g
Carbohydrates0.5g/100g
Sugars0.5g/100g
Protein0.5g/100g
Salt0g/100g

Regulatory & Compliance

Legislation

Product complies with Dutch and European legislation.

Packaging & Availability

Packaging Type
Regional Availability
  • Europe
Packaging Information

In blue high density polyethylene placed in carton boxes stacked on pallets with a carton underlay and shrink wrapped.

15 kilogram: up to 60 boxes on a Euro pallet (8 per layer, 4 on top)

25 kilogram: up to 40 boxes on a Euro pallet (8 per layer) or on a block pallet (10 per layer)

Storage & Handling

Storage and Shelf Life

In cool (max. 6°C) or frozen (min. -18°C) storage

In cool storage 3 months after production, by freezing within 7 days up to 12 months (including 10 weeks cool storage after defrosting)

Production date and expiry date