凤凰购彩平台

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                奶油

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                技术指标/Technical indicators

                 指标名称/The index name 标准/standard
                 食用奶油/Eating cream 无水奶油/Anhydrous cream
                 脂肪/fat ≥80% ≥99.8%
                 水分/moisture ≤16% ≤0.1%
                 菌落总数/Total number of colonies ≤10000CFU/g
                 大肠菌群/Fecal coliform ≤10CFU/g
                 致病菌/Pathogenic bacteria 不得检出/May not be detected


                奶油是一种♀以优质牦牛奶中分离出的稀奶油为主要原料,经成熟、杀菌、压炼制成的天然制品,富含维生素A、维生素D、维生素E、胆固醇和各种必☆须的脂肪酸。奶味浓郁,口感纯正,广泛应用与烤焙、调味汁ω 制作和煎炸等领域。

                Cream is A kind of high-quality isolated from the yak milk cream as the main raw material, after the mature, sterilization, refined into natural products, are rich in vitamin A, vitamin D, vitamin E, cholesterol, and fatty acid of various kinds of must. The milk is rich in flavor and pure taste, which is widely used in the fields of baking, dressing and frying.

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