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Rivadavia 1984
Fray Bento, Rio Negro-3009, Argentina+(54)-342-4501200
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Extra Quality Butter

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The product is obtaines from an extra quality cream subjected to ripening, whipping and washing. In order to complete the manufacture process, it is then kneaded and packaged.
Sensorial Characteristics
Appearance: solid consistency.
Texture: smooth and uniform.
Colour: white yellowish.
flavor and smell: it has a characteristic soft flavor, delicate aroma, without any odd flavor or smell.
Physico-Chemical Characteristics
Humidity: Maximum 16.0%
Fat: Maximum 82.0%
Non fat solids: Maximum 2.0%
Microbiological Characteristics
Coliforms at 30ºC/g: Maximum 10 ufc/g
Fungi and yeast: Maximum 100 ufc/g
Staphylococcus coagulasa pos/g: Maximum 10 ufc/g
Salmonella spp/25 g: ausencia.

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