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Description by Manufacturer
Raw materials and ingredients:
Cow milk, cream from cow's milk.
The main stages of the process:
Qualitative assessment of milk, milk reception, cleaning and cooling of milk, milk reservations, separation of milk,
pasteurization of cream received, cooling of cream, physical maturation cream, whipping of cream, obtaining of butter, packaging
of butter, marking of butter, storage.
The final product characteristics:
Taste and smell: clean, well expressed taste of pasteurized cream.
Consistency and Appearance: homogeneous, plastic, dense, shiny surface on the cut or slightly shiny, dry.
Color: from light yellow to yellow, homogeneous for all mass.
Basic physical, chemical, characteristics:
Fat content: 82.5 %;
Moisture: max 16 %;
Acidity (plasma), °T: max 23,0;
Acidity (fat phase), °K: max 2,5;