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On January 20, 2022, the National Quality Agency (Inacal) of the Peruvian Ministry of Production approved the publication of the " Dairy Products - Technical Standards for the Quality of Butter " (NTP202.
024.
2021) .
The main contents include: (1) it specifies the minimum quality requirements that butter must meet during the production and commercialization process in order to standardize its process and increase sales in the market; (2) its authorized ingredients for the preparation of butter include: chlorine sodium chloride or food-grade salt; bacteria or taste and aroma additives that ferment lactic acid; drinking water; (3) milk or milk products used to prepare butter must be pasteurized, have the characteristic taste and smell of the product, and must not Deterioration; (4) The color can vary from yellowish white to golden yellow .
Butter must maintain its solid and uniform consistency at a temperature of 10°C to 12°C; (5) specifies physicochemical and microbiological requirements, sampling, analytical methods and standards, specifies physicochemical and microbiological requirements, sampling , analytical methods and acceptance or rejection criteria, food additives, contaminants and hygiene requirements; (6) Regarding the packaging of products, specific provisions shall be made according to the name of the food .
Labels of products containing butter must state whether they contain added salt .
Implemented on the date of publication .
024.
2021) .
The main contents include: (1) it specifies the minimum quality requirements that butter must meet during the production and commercialization process in order to standardize its process and increase sales in the market; (2) its authorized ingredients for the preparation of butter include: chlorine sodium chloride or food-grade salt; bacteria or taste and aroma additives that ferment lactic acid; drinking water; (3) milk or milk products used to prepare butter must be pasteurized, have the characteristic taste and smell of the product, and must not Deterioration; (4) The color can vary from yellowish white to golden yellow .
Butter must maintain its solid and uniform consistency at a temperature of 10°C to 12°C; (5) specifies physicochemical and microbiological requirements, sampling, analytical methods and standards, specifies physicochemical and microbiological requirements, sampling , analytical methods and acceptance or rejection criteria, food additives, contaminants and hygiene requirements; (6) Regarding the packaging of products, specific provisions shall be made according to the name of the food .
Labels of products containing butter must state whether they contain added salt .
Implemented on the date of publication .
