| TECHNICAL SHEET |
| Analisis % |
| Moisture |
 |
Max 16 |
| Fat |
|
83 % |
| Dry Residual |
|
1 % |
| |
| Chemical Analysis |
| Acidity espressed in oleic acid |
|
0,3 - 0,6 % |
| Peroxides |
|
Less then 0,3 meq |
| |
| Bacterial Analysis |
| Coliforms total |
|
Absent |
| E. Coli |
|
Absent |
| Mildews |
|
< 10 |
| Yeasts |
|
< 10 |
| Salmonella |
|
Absent in 25 g |
| Lysteria |
|
Absent in 25 g |
| Clostrides - solfites reducers |
|
Absent |
| Staphilococcus |
|
Absent |
| Yersinia |
|
Absent |
| |
| Denomination: Butter from pasteurized cream |
| Ingredient: Pasteurized cream of milk, active lactic ferments |
| Nutritional Composition: (average values for 100 gr.): 757 kcal or 3112 kj |
| Selling Units: Bars from 10 gr. to 1000 gr. |
| Preserve: +1°C/+4°C |
| Shelf life: 150 gg. |
| Best if consumed: see label |
| Shipping methods: refrigerated at +1°C |
