UIC Creamery Butter is manufactured from fresh cream, which has been produced from fresh top quality UIC milk.
The taste of lactic butter is characterised by the lactic acid flavour typical of Continental European tastes.
Compositional Information
Specification
Butterfat
% min.
82.0
Moisture
% max.
16.0
Non-Fat Milk Solids
% max
2.0
pH
max.
5.0
Microbiological Data
Specification
TypicalValue
Coliforms
/0.1g
Negative
Negative
Yeast
/g
50
Negative
Mould
/g
50
Negative
Salmonella
/25g
Negative
Negative
A MORE DETAILED SPECIFICATION CAN BE AGREED WITH THE CUSTOMER
Taste
The product has a clean taste and is free from sour, bitter, rancid, oxidised or other objectionable flavours.
Appearance
The appearance is uniform with a characteristic light yellow colour, free from any spots or specks.
Texture
Texture is uniform and free from mottling, bleaching, crumbliness, surface oxidisation and any evidence of loose moisture.
Packaging
Butter is packed in single-walled corrugated fibre board boxes with polythene liners. Net weight 25kg.
Storage
For medium term storage, Butter should be stored at a temperature of not greater than -10°C. For prolonged storage, Butter should be held at between -15°C and -20°C.
Transport
For short sea/inland transport journeys, typically in 20/40 foot semi insulated containers in 20/22 metric tonne loads. For longer transits, typically in refrigerated 20/40 foot containers or in conventional refrigerated vessels.
Shelf Life
Approximately 2 years when stored at -18°C.
Applications
Unsalted Lactic is typically for table use. It is also used as a food ingredient in bakery, confectionery, in the production of butteroil and other milk products.