Lay's

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

Milk Fat ( Butter Oil )

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

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

Nzac Cheese Powder provides a superior building block to promote flavour profiles in bakery products, snack foods, convenience meals, sauces and dressings.


Ingredients

Cheese Solids, Pasteurised Milk, salt, starter culture, enzymes, Milk Solids, salt, food acid (Lactic Acid)

Nutritional Information per 100g

Energy 2030kj

Protein 25.2g

Fat Total 28.3g

- Saturated 19.2

Carbohydrate 32.5

- Sugar 30.3

Sodium 2720mg

Experience the farm-fresh difference of our Australian cream cheese. We craft our cream cheese with fresh milk & cream for a super smooth & soft texture that makes our cream cheese easy to use straight from the fridge.
Our velvety soft cream cheese is expertly crafted at our specialist cream cheese site. Whether it's a sweet or savoury snack or for entertaining guests with a fresh homemade cheesecake, our Australian farm-fresh cream cheese will bring out the best in your next meal creation.
250g Spreadable Tub
Excellent as a spread for breakfast, lunch or a quick snack any time of the day. Velvety smooth texture that makes it easy to spread on any sweet or savoury base.
Ingredients: Milk, Cream (From Milk), Texturiser (Emulsifier (471), Milk Solids, Stabilisers (410, 412)), Salt, Starter Culture.
Allergen Statement: Contains Milk
Nutritional information
Average Quantity
per serving % Daily Intake*
per serving Average Quantity
per 100g
SERVINGS PER PACKAGE: 10
SERVING SIZE: 25g
Energy 310 kJ 4 % 1240 kJ
Protein 2.2 g 4 % 8.9 g
Fat - total
- Saturated 7.1g
5.0g 10%
21% 28.3 g
20.0 g
Carbohydrate
- Sugars Less than 1.0g
Less than 1.0g Less than 1%
1% 2.6 g
2.5 g
Sodium 73 mg 3 % 290 mg

Cheese -All Types & Grades

100% made from cow's milk
General Specifications
FINISHED PRODUCT ANALYSIS:
A. Moisture 45 - 50%
B. Fat on Dry Basis 30 - 44.5%
C. Salt 1.5 up to 2%
D. pH 5.1 5.4
E. Color Creamy White

MICROBIOLOGICAL STANDARDS:
A. Coliform/gm < 500 cfu per gm
B. E. coli/gm < 10 cfu per gm
C. L.monocytogenes Negative
D. Salmonella Negative
E. Staph coag Negative
F. Yeast & Mold <1000 cfu per gm