Salted Sweetcream butter is manufactured by the churning of cream from cows’ milk with the addition of salt. It is homogenous in texture, pale yellow in colour with no free moisture present. Typical, clean flavour, without off-taints or rancidity.
| Moisture | 16% Maximum |
|---|---|
| Milk Fat | 80% Minimum |
| Salt | 2% Maximum |
| Total Count | <5000 CFU/gm Maximum |
|---|---|
| Yeast & Mould Count | 100 CFU/gm Maximum |
| Enterobacteriaceae | 10 CFU/gm Maximum |
| E.coli | <10/gm |
| S.aureus (Coagulase +ve) | <10/gm |
| Salmonella | Absent/25gm |
| Listeria | Absent/25gm |
| Body | Firm and pliable |
|---|---|
| Texture | Waxy, close and smooth |
| Flavour | Clean, fresh and free from microbiological, chemical or any other taints and characteristic of type |
| Odour | Clean, fresh and characteristic of type |
| Colour | Uniform with no evidence of streakiness or spotting |
| Free Moisture | Absent |
| Foreign/objectional matter | Absent |
We offer 25kg and 10kg formats for our industrial customers. We can also offer private label foil packets to food service and retail buyers, ranging from 100gm to 500gm sizes.
Frozen: 24 months from production @ -18°C. Maintenance of cold chain must be enforced. Butter must not be exposed and must be stored away from strong odours and light.
