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Lactic butter

PHYSICO-CHEMICAL AND BACTERIOLOGICAL CHARACTERISTICS

Moisture	16,00 % max.
Fat	82,00 % min.
Non-fat dry matter	2,00 % max.
pH of plasma	4,50 – 5,80

Coliforms	10/g max.
Listeria monocytogenes	negative/25g
Salmonella	negative/25g
Yeasts and moulds	100/g max.

SHELF LIFE:

30 days from the production date minimum for chilled butter at temperature +4/+6 oC.
12 months from the production date for frozen butter at temperature below -18 oC.

PACKAGING:

Carton boxes with PE liner inside of 25 kgs net each.

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