Butter is a high-fat product, obtained by the churning of properly prepared cream separated from milk.
Smell and Taste: Clean, slightly acid, lactic, light aftertaste of pasteurization, slightly fatty, salted butter slightly salty.
Appearance: Dry surface, at the cross-section is allowed ribbon and few gaps resulting from ppearance a , the packaging process.
Colour: Uniform, it may be slightly more intensive on the surface at the end of the Colour , storage period.
Consistence and structure: Single, compact, lubricant, it may be a little hard, slightly greasy.
Moisture %: Max 16
Fat Content %: 83+1,
PH of Plasma Butter: 6,0-6,9 / 4,5-5,9
Pasteurization: Effective (Absent Peroxidase)
3095 kj / 744 kcl
Molds and yeasts