Interfood Ingredients Lactic butter (Salted)

Identification & Functionality

Ingredient Name

Salted Butter

Ingredient Origin

Dairy Origin

Food Ingredients Functions

Fat & Oil

Technologies

Food Ingredients

Product Families

Food Ingredients — Whole Foods, Extracts & Premixes

Dairy Products,

Edible Oils & Fats

Applications & Uses

Markets

Food & Nutrition

Applications

Food & Nutrition — Food

Dairy,

Other Food Applications,

Savory & Culinary

Properties

Foreign material

absent; visual, metal detection

Flavor

Authentic, free from off tastes

Taste

Authentic, free from off tastes

Typical Properties

	Value	Units	Test Method / Conditions
Fat	min. 80.0 - 82.0	%	-
pH Value	4.5 - 5.3	-	-
Milk Solids Non Fat	max. 2	%	-
Salt	max. 2	%	-
Moisture	max. 16	%	-
Peroxyde Value	max. 0.5	meq.O2/kg	-
Free Fatty Acids (as oleic acid)	max. 0.6	%	-

Microbiological Values

	Value	Units	Test Method / Conditions
Standard Plate Count	max. 10	g	-
Yeast & Moulds	max. 100	g	-
Coliforms	max. 10	g	-
E-Coli	negative	-	-
Salmonella	negative /25	g	-
Listeria	negative	g	-

Nutritional Information

	Value	Units	Test Method / Conditions
Energy	1500	KJ/100g	-

Packaging & Availability

Packaging

Bulk: truck / silo

abt. 25.000 kg

Packaging

Stored dry and cool at 2 to 8ºC	Date of production + 8 weeks.
Frozen at –18 ºC	Date of production + max. 1 year
Chilled after defrosting at 2-6 ºC	Date of thawing + 7 weeks

Storage & Handling

Storage & Shelflife

25 kg cardboard box, wrapped in  foil( HDPE)

25 kg

Storage & Shelflife

Temperature	4 °C	6° C max. at point of unloading
Shelflife	5 days after dispatch, if transported  and stored at less than 6° C

Storage & Shelflife

Temperature	4 °C	6° C max. at point of unloading  by the processor.
Shelflife	2 days after dispatch, if transported  and stored at less than 6° C