lactic butter

trace back.

standards and guidelines. Each package is marked to enable

Quality and assurance

Chilled after defrosting at 2-6 ?C   _{^{(Date of thawing + 7 weeks)}}

Frozen at -18 ?C _{^{(Date of production + max. 1 year.)}}

Stored dry and cool at 2 to 8?C  _{^{(Date of production + 8 weeks.)}}

Storage & Shelflife

Coliforms < 1   _{^{(< 10 /g)}}

Yeast & Moulds < 10  _{^{(100 /g max.)}}

Microbiological

pH 4.8     _{^{(5.1 max.)}}

Moisture 15.8   _{^{(16.0 % max.)}}

Milk Solids Non Fat 1.5  _{^{(2.0 % max.)}}

Fat 82.5 _{^{(82.0 % min.)}}

Chemical

Energy content 3,050 kJ/100 g

Nutritional Information

25 kg cardboard box, wrapped in  foil( HDPE)

Packed in:

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

LACTIC BUTTER,FIRST QUALITY,IN 25KG PACKS FOR RE-PACKING