Соленое масло высокого

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Product Description


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ProductMoistureMilk FatMilk solids not FatCommonsalt
TableNot more thanNot less thanNot more than 1.5Not more than 3.0
Butter16.0 percent m/m80.0 percent m/mpercent m/mpercent m/m
Desi Not less than  
Cooking    
Butter 

76.0 percent m/m


 


Chemical data Milk fat Moisture Milk solids non fat Free fatty acids (as oleic acid) Standard Min. 82% Max. 16% Max. 2.0% Max. 0.30% Method ISO 8851-3 | IDF 191-3 ISO 8851-1 | IDF 191-1 ISO 8851-2 | IDF 191-2 ISO 1740 | IDF 6 Microbiological data Total plate count Yeast Moulds Coliforms Enterobacteriaceae Salmonella Listeria Monocytogenes Standard <5000 CFU/g <50 CFU/g <50 CFU/g <10 CFU/g <10 CFU/g absent/25g absent/25g Method ISO 4833 ISO 6611 | IDF 94 ISO 6611 | IDF 94 ISO 4832 ISO 21528-2 ISO 6579 | AOAC 995.07 ISO 11290-1 Physical data pH Taste and Flavour Colour Standard 4.5-5.3 Typical for butter. No off flavour. Pale Yellow. Colour intensity may differ with season. Method ISO 7238 | IDF 1



 


 


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