ANHYDROUS MILK FAT_Butter_Dairy_Food & Beverage_Agriculture & Food_Sell

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GAVDEO INTERNATIONAL LIMITED

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ANHYDROUS MILK FAT

OverviewQuick DetailsProduct Type:ButterType:Butter FatVariety:UnsaltedProcessing Type:RawForm:PastyOrigin:BlendedFat Content (%):99.99Certi

$2000 /


Stock:	10000 s
Quantity:	-+ Min Order: piece

Product Details

Transaction Comments

Overview

Quick Details

Product Type:: Butter

Type:: Butter Fat

Variety:: Unsalted

Processing Type:: Raw

Form:: Pasty

Origin:: Blended

Fat Content (%):: 99.99

Certification:: BRC, EEC, FDA, GAP, GMP, HACCP, IFS, IMO, ISO, JAS, KOSHER, NOP, OCIA, QS, HALAL, JONA, OMIC, ECOCERT, BCS

Place of Origin:: CENTRAL EUROPE CIS COUNTRY , EU , AUSTRALIA

Packaging:: Drum

Brand Name:: Private

Supply Ability

Supply Ability:: 10000 Metric Ton/Metric Tons per Year

Packaging & Delivery

Packaging Details: PACKED IN NEW STEEL GAS FLUSHED DRUMS OF 193-210KGS

Port: FOB/CIF any Safe port

Lead Time :: Prompt

Specifications

ANHYDROUS MILKFAT

ANHYDROUS MILKFAT IS THE PRODUCT OBTAINED FROM PRIME QUALITY RAW MATERIALS (MILK, CREAM OR BUTTER) TO WHICH NO NEUTRALIZING SUBSTANCES HAVE BEEN ADDED.

CHEMICAL CHARACTERISTICS

MILKFAT 99.8 % MIN.

MOISTURE 0.1 % MAX.

FREE FATTY ACIDS 0.3 % MAX. (EXPRESSED AS OLEIC ACID)

COPPER 0.05 P.P.M. MAX.

IRON 0.2 P.P.M. MAX.

PEROXIDE VALUE 0.2 MAX. (MILLI-EQUIVALENTS OF

OXYGEN PER KG OF FAT)

PHOSPHATASE NEGATIVE

BACTERIOLOGICAL CHARACTERISTICS

TOTAL PLATE COUNT 100 / ml MAX.

LIPOLYTIC BACTERIA 50 / ml MAX.

COLIFORMS ABSENT / ml

YEASTS & MOULDS 50 / ml MAX.

SALMONELLA ABSENT / 25 ml

PHYSICAL CHARACTERISTICS

TASTE & ODOUR CLEAN , BLAND (AT A TEMPERATURE OF 20 - 25°C)

PHYSICAL STRUCTURE SMOOTH, FINE GRAIN STRUCTURE CONTAMINANTS

- FREE FROM NEUTRALIZING AGENTS, ANTIBIOTICS, ADDITIVES, PRESERVATIVES AND OR TECHNICAL AIDS.

- PESTICIDES, PCB’S, HEAVY METALS AND AFLATOXINE M1; IN ACCORDANCE WITH EU LEGISLATION.

PACKAGING

PACKED IN NEW STEEL GAS FLUSHED DRUMS OF 193 – 210 KG.

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