Brisket; Chuck; Shin Shank; Topside; Sirloin Butt; Rump; Chuck Tender; Neck; Silverside; Outside; Knuckle; Striploin; Shoulder ; Shoulder Clod; Outside Flat; Eyeround; Cuberoll; Tenderloin.
Primary package - Vacum pack Net weight - 340g Pieces per pack - 10 Shelf life - 12 months Storage conditions - minus 18*C Secondary package - Carton box Net weight - 8.16 kg Pieces per box - 24
Butter Blend from Nzac Foods: Blended or spreadable butter is a blend of real butter with liquid vegetable oil. Buttery spreads have a similar soft texture to spreadable butter but contains far less real butter. Blended butters and buttery spreads are mainly used for spreading on toast, bread and scones etc. and are not suitable for cooking or baking.
Smax Ring Cheese Size: 12G x 60
Milk Fat ( Butter Oil )
Milk Products Butter
Cow milk, cream from cow's milk. The main stages of the process Qualitative assessment of milk, milk reception, cleaning and cooling of milk, milk reservations, separation of milk, pasteurization of cream received, cooling of cream, physical maturation cream, whipping of cream, obtaining of butter, packaging of butter, marking of butter, storage. The final product characteristics Taste and smell: clean, well expressed taste of pasteurized cream. Consistency and Appearance: homogeneous, plastic, dense, shiny surface on the cut or slightly shiny, dry. Color: from light yellow to yellow, homogeneous for all mass. Basic physical, and chemical, characteristics -fat content 82.5 %; -moisture, Max 16 % -acidity (plasma), max - 23 ; -acidity (fat phase), max - 2,5. Microbiological indicators: - quantity of mesophilic aerobic and facultative anaerobic microorganisms (QMAFAnM), colony-forming units (CFU), in 1g of the product, no more 1,0*105; - coliform bacteria (koliformy) in 1g of the product - not allowed; - pathogenic microorganisms, including bacteria of Salmonella in 25g of the product - not allowed; - staphylococcus aureus, CFU in 1g of the product - not allowed; - listeria monocytogenes in 25g of the product not allowed; - mold, yeast, CFU, in 1g, no more 100 in sum; The content of toxic elements: - lead no more 0,1 mg/kg; - cadmium no more 0,03 mg/kg; - arsenic no more 0,1 mg/kg; - mercury no more 0,03 mg/kg; - copper no more 0,5 mg/kg, - zinc no more - 5,0 mg/kg; - iron no more 5,0 mg/kg. Weight: net 25,0 kg, gross 25,55 kg Term of storage: 3 months at 0...-5 9 months at -6...-11 12 months at -12...-18
Cheese -All Types & Grades
General introduction 1)Unsalted Cow Milk Butter 82% (25kg) 2)Creamy yellow to yellowish white 3)Natural milk fragrance. 4)Delicious taste. PHYSICAL AND CHEMICAL ANALYSIS Milkfat 82.0 % min. Moisture 16.0 % max. Nonfat Milk Solids 2.0 % approx. pH 4.5 5.5 Taste and Odour Pleasant, clean, creamy Colour Uniform, pale yellowish MICROBIOLOGICAL ANALYSIS Total Plate Count 30,000 / g max. Coliforms Negative in 0.1 g Salmonella Negative in 25 g Yeast & Mould 100 / g max. Antibiotics Negative
