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)
|
