“Vologods’ke” 82.5%

Butter Vologodske, 82.5% is being produced according to the original technology. In order to produce this butter, the following special requirements are to be set for the milk:

• Enhanced quality control (milk is to be not less than of the first grade);
• Reservation is to take part separately from main milk volume;
• Enhanced control for processes of separation and recovery of the high-quality cream.

Peculiarity of production technology is considered to be the high-temperature (thermal) processing of milk with subsequent exposure to the high temperature within hermetic vessel. Such technological operation is being implemented for the purpose of product provision with the original nut flavor. Besides, high-temperature processing prevents the growth of casual microflora, and is considered to be the safe factor for preserving of quality index during shelf-life of the product.

By physicochemical and organoleptic indices, butter is to meet the following requirements:

Physicochemical indices:

• Mass fraction of fat — 82.5%;
• Mass fraction of moisture — mot more than 16%;
• Mass fraction of dry agents — 1.5%.

Taste and Smell: Pure, clearly indicative taste, typical for creamy butter with flavor of high pasteurized cream free of foreign foul tastes and smells.

Consistence and Appearance: Homogeneous, plastic, solid; surface of butter being slit is to be shining and dry in appearance.

Packaging of the butter is being carried out with implementation of packing material approved and permitted by Ministry of Health of Ukraine; and provides the preservation of product’s quality during all shelf-life of thereof.