Cultured or Lactic butter, because of its agreeable and special flavor, is finding new favor among consumers. Also, because of improved technology and an abundance of high quality milk, it is now considered to be a dependable butter and is makin new friends with butter dealers. The flavor in cultured butter is the result of adding from 1 to 3% of a milk culture (which turns into lactic acid).
This gives a nice taste to the butter which is maintained or even improves slightly when the butter is held at refrigerated temperatures for periods of 1 or 2 months.
This gives a nice taste to the butter which is maintained or even improves slightly when the butter is held at refrigerated temperatures for periods of 1 or 2 months.
Product Description
Sweet cream is pasteurized at approximately 85°C (185°F) for not less than 15 seconds or for a time and temperature giving equivalent results such that the cream meets requirement for pasteurization.
Unsalted lactic butter is obtained by removing water and solids non-fat by churning pasteurized sweet cream. Natural flavor (Lactic Acid) is added to reduce the pH. Unsalted lactic butter is light yellow in color and possesses a sweet, pleasing slightly acidic flavor which is free from rancid, oxidized or other objectionable flavors.
Ingredient and Allergen Statement
Pasteurized Cream, Lactic Acid Contains Milk
Consult local and country of destination labeling requirements for correct labeling of this ingredient.
Compliance
Meets Kosher Requirements Meets Halal requirements
Sweet cream is pasteurized at approximately 85°C (185°F) for not less than 15 seconds or for a time and temperature giving equivalent results such that the cream meets requirement for pasteurization.
Unsalted lactic butter is obtained by removing water and solids non-fat by churning pasteurized sweet cream. Natural flavor (Lactic Acid) is added to reduce the pH. Unsalted lactic butter is light yellow in color and possesses a sweet, pleasing slightly acidic flavor which is free from rancid, oxidized or other objectionable flavors.
Ingredient and Allergen Statement
Pasteurized Cream, Lactic Acid Contains Milk
Consult local and country of destination labeling requirements for correct labeling of this ingredient.
Compliance
Meets Kosher Requirements Meets Halal requirements
Quality Assurance
Products are manufactured under strict quality assurance procedures which are enforced at all times. Manufacturing plants are subject to rules and regulations of the United States Food and Drug Administration (FDA), the United States Department of Agriculture (USDA) and the California Department of Food and Agriculture (CDFA). Precautions are taken at all steps during manufacture, storage, and distribution to ensure product quality and food safety.
Packaging
No staples, nails, wire ties or similar devices may be used to close packages.
Bulk butter is packed in 25kg corrugated fiberboard boxes lined with a poly liner.
Shelf Life
18 months at -18°C to -24°C frozen (-0°F to -10°F) + 150 days refrigerated ≤7°C (45°F) after thawing. Store away from highly aromatic food products under controlled humidity (80-85%) conditions.
Labeling and Traceability
All labels contain sufficient detail to provide full product traceability which includes: product name, manufacturing plant number, lot number, sublot number, box number, date of packaging, and packaging line information.
Typical Nutritional Analysis
Products are manufactured under strict quality assurance procedures which are enforced at all times. Manufacturing plants are subject to rules and regulations of the United States Food and Drug Administration (FDA), the United States Department of Agriculture (USDA) and the California Department of Food and Agriculture (CDFA). Precautions are taken at all steps during manufacture, storage, and distribution to ensure product quality and food safety.
Packaging
No staples, nails, wire ties or similar devices may be used to close packages.
Bulk butter is packed in 25kg corrugated fiberboard boxes lined with a poly liner.
Shelf Life
18 months at -18°C to -24°C frozen (-0°F to -10°F) + 150 days refrigerated ≤7°C (45°F) after thawing. Store away from highly aromatic food products under controlled humidity (80-85%) conditions.
Labeling and Traceability
All labels contain sufficient detail to provide full product traceability which includes: product name, manufacturing plant number, lot number, sublot number, box number, date of packaging, and packaging line information.
Typical Nutritional Analysis
