White butter is a diary product, essentially the fat of cream separated from other milk constituents by churning or some form of agitation. Butter can be made from either sweet/ sour cream. Butter made from the latter has a more pronounced flavor. It's made from pure cream and churned until most of the water content is separated.
SNMPPL specially manufactured for institutational use. Unsalted butter is obtained by removing water and solids non fat by churning pasteurized sweet cream and it can be used in bakery, confectionary, Ice cream, cheese industries.
Available :
Cartons Packing : 20kg & 25 kg or as per buyers requirement.
| SPECIFICATION FOR WHITE BUTTER | ||
|---|---|---|
| S.N. | TEST | RESULT |
| A | PHYSICAL TESTING | |
| 1 | Colour | Uniform, Creamy/light yellow |
| 2 | Taste & flavour | Clean, fresh, no rancid |
| 3 | Texture | Smooth |
| B | CHEMICAL TESTING | |
| 1 | Moisture (% by mass) | Max. 16.0 |
| 2 | Milk Fat (% by mass) | Min. 82.0 |
| 3 | Curd % | Max. 2.0 |
| 4 | pH (10 % Solution) | Max. 6.0-6.8 |
| 5 | Free Fatty acids % | Max .0.5 |
| C | MICROBIOLOGICAL TESTING | |
| 1 | Standard Plate Count per gm | Max 5000 |
| 2 | Coliform per .01 g | < 10 |
| 3 | Yeast & Mold per gm | Max. 50 |
| 4 | Staphylococcus aureus Per gm | Absent |
| 6 | Salmonella Per 25 gm | Absent |
| 7 | Listeria Per 25 gm | Absent |
| D | Packing Size | 20/25 kg in cartoon with inner poly linner |
| E | Storage Condition: | Store below -10°C |
| F | Shelf Life: | One year from the Date of Packing |