The Goat butter is produced by churning the fresh pasteurized goat cream. It is produced on an industrial scale, guaranteeing a consistent product quality.
As a result of the composition of goat butter, the product has a lower melting point than regular butter, making it easy spreadable and ideally suited to applications such as the production of ice-cream. Goat butter does not contain carotene, so the product is possesses a clear, white color.
Goat butter is suitable for use in a wide range of applications, such as in the ice-cream, cosmetics and flavoring industries; and in the catering industry, as an ingredient in sauces, but also to fry meat. Our goat butter is lactic butter.
Chemical characteristics
| Milk fat | 85% |
| Moisture | 12.7 % |
| Milk solids non fat | 0.8 % |
| Salt | 1.5 % |
| Ph | 5.3 |
| Microbiological characteristics | |
| Total plate count | Max. 5000 g |
| Yeasts and moulds | Max. 50+ 50 g |
| Coliforms | not detectable 0.1 g |
| Salmonella Salmonella | not detectable 25 g |
| Nutritional information (100 g) |
|
| Energy | 3160 Kj 770 Kcal |
| Protein | 0.5 g |
| Carbohydrates |
0.5 g of which * sugars 0.5 g |
| of which | |
| * sugars |
0,5 g |
| Fat | 85 g |
| of which | |
| * satured | 60 g |
| * mono unsatured | 21 g |
| * polo unsatured | 4 |
| * cholosteral | 240 mg |
| Fiber | - g |
| Na | 500 mg |
| Allergenic information | |
| Milk and lactose are present. | |
| Shelf life | • 3 months from production date if stored below 7°C • 12 months from production date if stored below -18°C |
| Packaging | 25 kg each carton |