company tower banner
Interfood Ingredients Ltd Company Logo

Interfood Ingredients Lactic butter (Unsalted)

Lactic butter is obtained from pasteurized sweet cream from pure cowís milk in a continuous churning and kneading process, while adding a small amount of a special lactic acid culture.

Ingredient Name: Unsalted Butter

Technical Data Sheet
  • TypeDocument Name
View All Documents

Knowde Enhanced TDS

Identification & Functionality

Ingredient Name
Ingredient Origin
Food Ingredients Functions

Applications & Uses

Properties

Foreign material
absent; visual, metal detection
Flavor
Authentic, free from off tastes
Taste
Authentic, free from off tastes
Typical Properties
ValueUnitsTest Method / Conditions
Fatmin. 82.0 %-
Milk Solids Non Fatmax. 2%-
pH Value4.5 - 5.3--
Moisturemax. 16%-
Peroxyde Valuemax. 0.5meq.O2/kg-
Free Fatty Acids (as oleic acid)max. 0.6%-
Microbiological Values
ValueUnitsTest Method / Conditions
Standard Plate Countmax. 10g-
Yeast & Mouldsmax. 100g-
Coliformsmax. 10 g-
E-Colinegative --
Salmonellanegative /25g-
Listerianegativeg-
Nutritional Information
ValueUnitsTest Method / Conditions
Energy1500KJ/100g-

Packaging & Availability

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