Lactic Butter
Characteristics
- Fresh pasteurized cream derived from pure Cow's milk is used as raw material. Inoculated with Lactic culture after churning and removal of butter milk to produce a product containing not less than 82 % Fat, free from all additives.
- Light yellow in colour.
- Free from particles with a smooth fine grain solid 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 | 82.0 Min |
| 2 | Moisture | % by mass | 16.0 Max |
| 3 | Titrable Acidity as lactic acid | % by mass | 0.27 Max |
| 4 | MSNF | % by mass | 2 Max |
| S.No | Parameter | Unit | Standard |
| 1 | Coliform | cfu /g | Absent |
| 2 | E.coli | cfu /g | Absent |
| 3 | Salmonella | cfu /25g | Absent |
| 4 | Shigella | cfu /25g | Absent |
| 5 | Staphylococcus aureus(Coagulase +ve) | cfu /gm | Absent |
| 6 | Anaerobic Spore Count | cfu /g | Absent |
| 7 | Listeria monocytogens | cfu /g | Absent |
| 8 | Yeast and Moulds | cfu /g | 20 Max |
Packing and Shelf life
- Packed in LDPE bag and put into a Corrugated Box.
- Pack size of 25 kg.
- Best before 12 months from the date of manufacture when stored at – 18 °C
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