Description

Butter is a concentrated form of milkfat made exclusively from milk or cream, or both, with or without common salt, and with or without additional coloring matter, and containing not less than 80% by weight of milkfat, all tolerances having been allowed for.”

Characteristic Butterfat Moisture Salt Free Fatty Acids pH Standard Plate Count Coliform Yeasts and Molds Color Flavor Odor     Typical Analysis 82.0% min 17.5% max 0% 0.56% max 5.8 - 6.0% < 10,000/g < 10/g < 10/g Cream to pale yellow Fresh and creamy Typical butter

Packaging		25 Kg or 68 lb. boxes.
Storage		Refrigerate at 32-38°F for up to four months. Relative humidity should be kept between 80 and 85 percent. OR Freeze at negative 10°F to negative 20°F for up to one year. Relative humidity should be kept between 80 and 85 percent. Butter should be kept sealed, in a dry poly-lined carton.

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