Lactic Butter 82%

Lactic butter 82 % is produced using whole cow milk and is fermented using lactic acid. Lactic butter has a low moisture content are low moisture and tangy flavour.

Lactic Butter is available in a salted and unsalted variant.


Chemical Specifications
Moisture < 16,0% Milk Fat
Milk Fat > 82,0%
Milk Solids Non Fat < 2,0%
pH 4,5 – 5,3
Peroxyde Value < 0,5 meq O2 / kg
Free Fatty Acids < 0,6%


Physical Specifications
Schorched Particles 7,5 – 15,0 mg
Antibiotics Absent
Colour Light yellow
Odour and Taste Authentic

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Microbiological Specifications
Standard Plate Count < 5.000 CFU per gr
Enterobacteriaceae < 10 CFU per gr
Yeast & Moulds < 100 CFU per gr
Salmonella Absent
Staphylococcus Aureus Absent
E. Colli Absent


Packaging Specifications
Origin EU
Packaging 25 kg Net Weight Block in cardboard box with poly-bag
Storage Stored dry and cool at 2 to 8°C – Production Date + 8 Weeks
Shelf Life Frozen at -18°C – Production Date + max 1 year.
Chilled after defrosting at 2-6°C – Date of Thawing + 7 Weeks


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