Lactic butter is made from whole milk that has been fermented with lactic acid.
Chiefly used in industrial production of confectionery, bakery, in addition to many dishes.
Colour – yellow, colour from deep yellow to almost white.
Appearance – dense consistency, spreadable, acceptable slightly hard and greasy, uniform in colour.
Taste and smell - pure, slightly acidic milky taste and smell, acceptable as an incomplete smell and taste differing somewhat from the pure.
The product should be stored in clean, dry, airy conditions, free from pests and insects. Storage temperature should not exceed 10°C. Shelf-life is 50 days for butter in foil, 40 days for butter in parchment.
45 days for butter in blocks.
Cube of butter – 100 g, 170 g, 200 g, 250 g, 300 g, 350 g. Block packed in cardboard boxes – 1.8 kg, 2.4 kg, 6 kg, 10 kg, 25 kg.
| Fat (%) | min. 82.0 |
| Water content (%) | max. 16.0 |
| pH | 4.2 – 5.0 |
| Degree of acidity | max. 2 |
| Salmonella /25g | absent |
| Listeria monocytogenes /25g | absent |
| E.Coli /1g | absent |
Home