​ ​​M & H CONNECT GERMANY GmBH

82% 盐黄油。黄油完全由巴氏杀菌的甜奶油, 并包含牛奶脂肪不低于82% 的重量。用途: 烘焙食品, 准备食物, 调味汁, 汤, 和消费者和工业包装。

物理规格
颜色: 均匀, 浅黄色
风味: 干净, 新鲜, 无腐味或异味
气味: 无异味
Schorched 粒子: 圆盘 A/B
抗生素: 缺席
外国事务: 缺席

化学规格
湿度: 820%
牛奶固体非脂肪: 100 CFU per gr
Salmonella: Absent
Staphylococcus Aureus: Absent

Specifications
Packaging 25 kg Net Weight Block in cardboard box with poly-bag
Shelf Life Frozen at -18°C 18 months

Butter is a solid dairy product made by churning fresh or fermented cream or milk, to separate the butterfat from the buttermilk. It is generally used as a spread on plain or toasted bread products and a condiment on cooked vegetables, as well as in cooking, such as baking, sauce making, and pan frying. Butter consists of butterfat, milk proteins and water.

Most frequently made from cow milk, butter can also be manufactured from the milk of other mammals, including sheep, goats, buffalo, and yaks. Salt such as dairy salt, flavorings and preservatives are sometimes added to butter. Renderingbutter produces clarified butter or ghee, which is almost entirely butterfat.

Butter is a water-in-oil emulsion resulting from an inversion of the cream; in a water-in-oil emulsion, the milk proteins are the emulsifiers. Butter remains a solid when refrigerated, but softens to a spreadable consistency at room temperature, and melts to a thin liquid consistency at 32�??35 °C (90�??95 °F). The density of butter is 911 g/L (0.950 lbs per US pint).[1]

It generally has a pale yellow color, but varies from deep yellow to nearly white. Its unmodified color is dependent on the animals�?? feed and is commonly manipulated with food colorings in the commercial manufacturing process, most commonlyannatto or carotene.>