GOST butter
Description
Butter is produced by converting high-fat dairy cream into butter.
For use in various industries:
- • Dairy industry: packaged butter, spreads, combined butter, soft butter and pastes, sour cream, ice cream, condensed milk, cottage cheese products, processed cheese.
- • Confectionery: pastry and puff pastry, cream, cakes.
Sensory parameters:
Texture and appearance
Dense, plastic, homogeneous or less dense and plastic. Cut surface looks glossy and dry. Less glossy or matte surface with small droplets of moisture possible
Taste and smell
Pronounced cream taste and pasteurization flavor, no foreign tastes or odors.
Color
From light yellow to yellow, homogenous throughout the mass.
Shelf life, storage conditions and packaging
Storage temperature and shelf life:
Max 15 months at -14 … -18 °C and relative humidity from 80-90%;
Max 10 days at +1 … +5 °C and relative humidity below 90%;
Federal Agency for State Reserves of the Russian Federation: max 24 months at below -25 °C and relative humidity at least 60%.
