PRODUCT DESCRIPTION

Name:

BUTTER - BLOCKS

Type, group, sub-group:

Sweet cream butter

Description:

Product contains entirely milk fat in the form of water and fat emulsion, produced by heat and mechanic processing of cream.

Raw material:

Butter is made of veterinary controlled cream produced of raw cow milk for dairy processing, drinking water

Use:

For further processing as raw material for food industry or for domestic use.

A

ORGANOLEPTIC PROPERTIES

Packaging:

Clean and unimpaired package, properly closed and correctly labeled

Consistence:

Spreads at 15 °C, homogeneous, or slightly short, small drops of water or buttermilk acceptable when sliced

Colour:

Yellowish to light yellow

Taste and flavour:

Pure, typical for butter, reminds of sweet cream, free from foreign flavours and odour

B

PHYSICAL AND CHEMICAL PROPERTIES

Fat contents

minimum 82.0 % of weight

Contents of fat-free solid in %

maximum 2.0 % of weight

Water contents in %

maximum 16.0 % of weight

pH

6,7 – 6,8

C

MICRO-BIOLOGIC PROPERTIES

PH

(TPC)  Total number of micro-organisms *)

100 000

Escherichia coli

10

PH .......... acceptable value = acceptable risk level

D

OTHER SPECIFICATIONS

Packaging method:

Individual packaging: butter blocks, weight 25 kg (net), packed in suitable plastic foil placed in cardboard boxes.

Group packaging: cardboard boxes are placed on pallets in PE shrink - wrap by 34 pieces (box-25kg).

Storage:

Immediately after production at cooling warehouse at temperature of 4-8°C, upon cooling stored at frozen-food temperatures of –18°C and lower 

Minimum durability period:

2 years at frozen-food stores, min. 18 days from the date of warehouse release

40 days – cooled butter

Transport:

Trucks equipped with cooling, temperature registering boxes.