Sweet-butter is made from natural pasteurized cream.
To produce sweet butter, cream is used up to 46% fat. These cream are obtained from cow's milk by separation method - the division of milk into cream and skim milk.
The resulting cream is pasteurized, cooled to a temperature of not more than 10 ° C and incubated from 7 to 15 hours.
Pay attention to the purchase of oil on the of the normative document - natural butter is made according to DSTU 4399: 2005.
Energy value (100 g): 748 kcal (3132 kJ)Nutritional value (100 g):Proteins: 0.5 gFat: 82.5 gCarbohydrates: 0.8 g |
Oil storage conditions: temperature within 12-18oC;relative air humidity is 80%.;the correct layout;commodity neighborhood;sanitary-hygienic requirementsOil defects:sour taste;extraneous, unusual taste;soft or fragile consistency;yellowing of the surface;marble; |
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