|The butter represents the product got, with mechanical operations, from the cream drawn
from the milk, from the whey or from the mixture of such products.
The churning is the mechanical traditional operation with which the butter is got:
the shaking of the cream of milk favours the breakage of the outer membrane of the
globules of fat, separating so, the watery phase,called buttermilk, from the fat and
fluid phase, called butter.
The denomination BUTTER is reserved, for law, to the product got only and exclusively from the
cream drawn from the milk of cow ,and to the product got from the whey of cow, as well as
from the mixture of the two products.
Moreover, the denomination BUTTER can be attributed also to the products got from the cream
and from the whey deriving from different animals from the cow, provided followed the indication
of the animal species.
|Cream of milk of cow-buffalo and cream of whey of Bufala.
|Shape: The butter, destined to the direct consumption, always must be put up for
sale in pre-made packings, or in sealed covering.
The prescribed sizes are of g. 125, 250, 500, 1000, 1500, 2000, 5000.
The butter not destined to the direct consumption can prepared in sizes of weight biger than
those prescribed for the sale by retail and without the prescribed preparation, provided the
butter always travels with a fiscal documentation from which one can learn, in a clear way,
that the butter in question has not destined to the direct consumption.
|FAT on the dry substance
||not inferior to 82%.|
|Chemical composition and energetic value in 100 grams of product
|Water 18 g.,
Proteins 0,65 g.,
Fats(lipids) 83 g.,
Value Energetic 770 Kcal.
|It is indicated on the wrapping with the wording BEST BEFORE.
Usually 90 days after the day of production.
|Modality of maintenance
||to preserve at +4° C.