Regarding organoleptic features the product complies with requirements stated in Table 1.
Table 1
Indices
Features
Taste and odour
Pure, no strange smacks and odours, characteristic of butter with a smack of pasteurized cream, or without it for sweet butter;
Consistency and appearance
Homogeneous, plastic, dense, slightly shining and dry appearance of the cut surface with separate minor drops of moisture.
Colour
From white to yellow, regular all over the mass
Regarding physical and chemical indices the cow butter complies with requirements stated in Table 2.
Table 2
Kind of cow butter
Fraction of total mass, %
fat, min
moisture, max
Sweet (non-salty)
82.5
16.0
"Lyubitelskoe", sweet
78.0
20.0
"Krestyanskoe", sweet
72.5
25.0
Storage life
Butter shall be stored in a consumer package at 3 °C below zero min. with air humidity of 80 % max.
Storage life at above temperature:
10 days in a parchment packing;
20 days in a backed aluminum foil packing.
In retail trade network such butter may be stored at 6 °C max. with air humidity of 80 % max. Storage life of butter in said conditions shall not exceed 10 days.
