Fresh Frozen Cream
Characteristics
- Fresh pure Cow's milk is used as raw material. Cream is centrifugally separated from milk to produce a product containing not less than 40 % Fat or not more than 68 % Fat, free from all additives.
- Light yellow in colour.
- Free from particles with a smooth fine grain structure.
- Has clear and mild flavour typical of pure milk fat, free from sour, bitter or rancid taints.
Analytical Facets
| S.No | Parameter | Unit | Standard |
| 1 | Milk Fat | % by mass | 40.0 Min to 68.0 Max |
| 2 | Titrable Acidity as lactic acid | % by mass | 0.12 max |
| S.No | Parameter | Unit | Standard |
| 1 | Coliform | cfu /g | Absent |
| 2 | SPC | cfu /g | 30000 max |
Packing and Shelf life
- Packed in LDPE bag and put into a Corrugated Box.
- Pack size of 20 kg / 25kg carton box
- Best before 12 months from the date of manufacture when stored at – 18 °C
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