Sweet cream butter(non-salted)

HS Code: 0405 1019

Physical characteristics:

• Ingredients: Pasteurized cream
• Appearance: homogeneous product
• Color: Yellow
• Taste: neutral, slightly sweet, a characteristic milky, clean

Chemical characteristics:

• Humidity Max. 16% ISO 3727-1
• Fat content min. 82% ISO 3727-3
• Skimmed vesch of max.2% ISO 3727-2
• Acidity 6,5-6,9 Max. 0,15% IDF 104

Microbiological characteristics:

• Bacteria Max. 10,000 cfu / g ISO 21528-2
• Coliform Max. 10 cfu / g ISO 4831
• Yeast Max. 50cfu / g ISO 6611
• Forms Max. 50cfu / g ISO 6611
• Max E. coli. 10 cfu / g ISO 16649-2:2001
• Salmonella Otsutstvuet/25g ISO 6579Antibiotics were not found COPAN CMT
• Pesticides in line with current legislation EN 1528 (1997)
• Radioactivity Max. 370 Bg / kg Beltest 24/N/3-III

Storage:
The product is stored in a cool dry place (refrigerator from 6 ° to -18 Celsius) to avoid direct sunlight. Avoid strong odors and contacts with the walls and floor.

Transportation:

The product must be transported refrigerators of 6 degrees Celsius to -18
Shelf life:

15 weeks when stored refrigerated or 12 months if stored in a frozen state (undamaged packaging)