Whey Butter is manufactured from whey cream produced in the manufacture of natural cheeses.
Compositional Information
Specification
Butterfat
% min.
82.0
Moisture
% max.
16.0
Non Fat Milk Solids
% max.
2.0
Microbiological Data
Specification
TypicalValue
Total Plate Count
/g
50,000
5,000
Yeast
/g
100
50
Mould
/g
100
50
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 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
Whey Butter is used as a food ingredient in bakery, confectionery and other consumer products.