Unsalted Sweet Cream Butter

1. NAME: UNSALTED SWEET CREAM BUTTER

 

2. DESCRIPTION

Unsalted Sweet Cream Butter is produced from pasteurized cream derived from cow's milk.

3. TECHNICAL REQUIREMENTS

Immedieate packing is:

• 25 kg block is packed with blue polyethylene foil and then carton
• every block is firm without holes, edges are carefully filled, surface is smooth and dry. 
• Immediate packaging is approved for direct food packaging in accordance with Regulation (EC) 1935/2004

Transportation is carried out only with means of transport which ensure protection from damage, wetness and other harmfull enviromental impact. Transporation temperature for frozen butter is <-18. Every mean of transport has valid sanitary documents. 

4. MARKING 

Unsalted Sweet Cream Butter is marked with:

• name and address of producer
• country of origin
• name of product
• production date or lot number, expiry date: Best before
• net weight
• fat content
• storage conditions
• veterinary approval number

5. Nutrition value for 100g of powder  

• Energy value 1491kJ / 351kcal,
• protein 34.2g,
• carbohydrates 51g,
• fat 1.25g

6. CHEMICAL, MICROBIOLOGICAL, PHYSICAL REQUIREMENTS  

• Water (%): max. 16
• Fat Total (%): 82 +/- 1
• Content of non-fat dry milk (%): 2
• pH: 6.5 - 6.9
• Free Fatty Acids (FFA) (%): 0.4 +/- 0.1
• Peroxide Value: max 0.2 02/KG
• Antibiotics and Inhibitors: Unacceptable
• Pb: max 0.1mg/KG
• Dioxins PCB + polychlorinated biphenyls:max 5.5 pg/g fat (dioxins max 2.5 pg/gfat)
• E. coli in 1 g: n=5, c=0, m=0, m=M
• Molds in 1g - max 50
• Yeast in 1g - max 50  
• Salmonella - n=5, c=0, absent in 25g
• Listeria Monocytogenes - n=5, c=0, m=0, m=M
• Coagulase-positive staphylocci in 1g n=5, c=0, m=0, m=M

7. DECLARATIONS

• No ingredients or additives consisting of GMO occure in USCB
• USCB is no a subject to ionizing radiations and product does not require specific labeling 
• Only milk and milk derivates including lactose 

8. STORAGE 

• Product is stroed in a drym clean, odour-free warehouse
• frozen butter is stored in temperature <-18C no longer than 24 months
• fresh butter is stored at temperature of <10C no longer than 2 weeks

9. REGULATORY INFORMATIONS 

• Commision Regulation  (EC) no 1441/2007 amending Commision Regulation  (EC) no 2073/2005
• Commision Regulation (EC) no 1881/206
• Regulation  (EC)no 396/2005 of the European Parliament and of the Council amending Council Directive 9/414/EEC
• Regulation  (EC) no 1935/2004 of the European Parliament and of the Council   
• Regulation  (EC) no 1929/2003 of the European Parliament and of the Council   
• Regulation  (EC) no 1830/2003 of the European Parliament and of the Council   
• Directive 1999/2/EC of the  European Parliament and of the Council
• Directive 1999/3/EC of the  European Parliament and of the Council 
• Regulation (EU) no  1169/2011