Unsalted cow milk butter
*2% ,Natural Cow Milk Butter *2%,Butter *2 fat,Cow Butter
Oil,Natural Cow Butter,Unsalted cow milk butter *2 fat,Cow
butter oil,Natural cow butter *2%,Table bread butter for
spreading, Unsalted/ salted butter,Raw shea butter,Liquid
butter for making sauces,Canned butter,Dairy butter for
cooking,Unsalted lactic butter,Bakery butter *5kg for
baking,Unsalted cream butter *2 for cheese
yogurt
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1.General introduction
1)Unsalted Cow Milk Butter *2 fat(Model No.:KEM-PBO**2)
2)Creamy yellow to yellowish white
3)Natural milk fragrance.
4)Delicious taste.
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2.Features
1)Nutritious: **0%
made by pure cow milk.
2)Pasteurization: The
butter is
pasteurized during production to kill pathogenic bacteria and other microbes.
3)Good plasticity:
Excellent quality of being easily made into different shapes.
4)Premium Emulsibility
5)Suitable for making high quality
bakery food,beverage,confectionery,or spreading on bread,making
cheese yogurt,baking,making sauces
6)BRC;
ISO***1:***0;ISO****1:***4;HALAL;HACCP;QS;OHSAS****1:***7
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3.Technical Specification
Specification
(Physical & chemical indices)
|
Pure fat from cow's milk (%)
|
*2%(min)
|
Moisture (%)
|
*6 % (max)
|
Acidity (°T)
|
*0°T(max)
|
Milk solids-not-fat(%)
|
2% (max)
|
Melting point (°C)
|
****8°C(as per your need)
|
Specific Density
|
0.****0.**3 (*7.8°C)
|
Refractive Index
|
1.****1.**3(*0°C)
|
Total Plant Count
|
****0 cfu/g
|
Polenske index
|
1.**3.7
|
Saponification Value
|
******5
|
Radio activity content
|
*0 BQ per Kilogram(max)
|
Iodine Range
|
****0
|
Peroxide value
|
1 meq/kg(max)
|
Microbiological Indicies
|
Salmonella
|
Absent in *5g
|
Mould Tolerance
|
**0 cfu/g
|
Pathogen
|
Negative
|
E. Coliform(mpn/**0g)
|
Absent in 1gram
|
Staphylococcus Aureus
|
Absent in 1gram
|
Method of test
|
As per international standards IDF(International Dairy
Federation)
|