BUTTER

PRODUCT

Butter oil is produced from fresh cream which is sterilized and Separated and dehydration. Solid state under normal temperature.



CHEMICAL
Fat                     ≥82%
Moisture                ≤16%
Acidity                 ≤200T

MICROORGANISM
Total plate count       ≤50000cfu/g
E. Coliform(MPN/100g)   ≤90
Pathogen                NIL


Production:
Cream: This product in solid state is made from either raised or not raised cream.
Taste/flavor

with dense fragrance of cream, light sweet taste.

Appearance:
This product is homogeneous, fine and smooth. Water is proportionally distributed in it, no water drop after cutting. No any impurity.

Color:
milky yellow 

Package
25kg/carton

Transportation:
17MT in 20 ft. container or 25MT in 40 ft. container.

Origin: China

ANHYDROUS MILK FAT

Title.

 

PRODUCT 


ANHYDROUS is produced　from fresh cow`s milk which is Separated and disinfected and  press homogenize .

CHEMICAL   
Fat                 ≥ 99.5%

Moisture            ≤ 0.1%

Free fatty acids    ≤ 0.3%

Peroxyde value      0.2


Cu                  ≤ 0.05ppm

Lodine value        27-38

Energy              3755KJ/100g

MICROORGANISM


Total plate count   ≤100/g

Coliform            NIL in 1 g

Salmonella          NIL

Yeast and moulds    ≤10/g

Application：


Used for dairy products, beverage, bakery food, frozen food, candy, chocolate, ect.

Packing：

Export cartons Poly-liner of 25 kgs.net

Steel drums (nitrogen flushed) of 200 or 210kgs.net

Export cartons containing one tin (nitrogen flushed) of 16kgs. Or 20kgs.net

Storage：

In carton: up to 12months at max.temp. –15 to -20oc

In drums/tins: up to 12months at max.temp. +10oc

Transportation:

In carton：18MT in 20 ft. container or 25MT in 40 ft.

In drums/tins：18MT or18.5 MT in 20 ft. container. 

Origin：

China