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Lactic butter

PHYSICO-CHEMICAL AND BACTERIOLOGICAL CHARACTERISTICS

Moisture 16,00 % max.
Fat 82,00 % min.
Non-fat dry matter 2,00 % max.
pH of plasma 4,50 – 5,80
 
Coliforms 10/g max.
Listeria monocytogenes  negative/25g
Salmonella  negative/25g
Yeasts and moulds  100/g max.

SHELF LIFE:

30 days from the production date minimum for chilled butter at temperature +4/+6 oC.
12 months from the production date for frozen butter at temperature below -18 oC.

PACKAGING:

Carton boxes with PE liner inside of 25 kgs net each.


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