{"id":1913,"date":"2022-06-06T16:22:01","date_gmt":"2022-06-06T11:52:01","guid":{"rendered":"http:\/\/startupseo.ir\/shameshir\/product\/unsalted-butter\/"},"modified":"2025-11-23T10:40:03","modified_gmt":"2025-11-23T07:10:03","slug":"unsalted-butter","status":"publish","type":"product","link":"https:\/\/shamehshir.com\/en\/product\/unsalted-butter\/","title":{"rendered":"UNSALTED SWEET CREAM BUTTER"},"content":{"rendered":"<p><strong>DESCRIPTION<\/strong><\/p>\n<p>Unsalted Butter\u060c from SHAMEH SHIR factory is made from high quality fresh cream using world leading butter making technology.<\/p>\n<p>Our products and ingredients are tested throughout the supply chain, from milk collection through to final product release, using internationally recognized test methods to verify quality and compliance.<\/p>\n<p>Our products are securely packed in food grade packaging for protection and labelled to enable full trace back<\/p>\n<p>&nbsp;<\/p>\n<p><strong>PACKAGING<\/strong><\/p>\n<p>25 kg block, inside polyethylene bag, outside 5-layer carton.<\/p>\n<p>No staples or metallic fasteners are used.<\/p>\n<ul>\n<li>Net Weight: 25 kg<\/li>\n<li>Net Weight: 25.7 kg<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><strong>STORAGE AND HANDLING<\/strong><\/p>\n<p>Unsalted Butter is a perishable food. In<\/p>\n<p>order to preserve its pure clean flavor it should be:<\/p>\n<ul>\n<li>Kept frozen at -18\u00b0C to -25\u00b0C in accordance with<\/li>\n<\/ul>\n<p>importing country requirements.<\/p>\n<ul>\n<li>Kept away from odors.<\/li>\n<li>Kept out of direct sunlight.<\/li>\n<\/ul>\n<p>Provided that the packaging remains intact and the above storage conditions are followed, Unsalted Butter will have a shelf life of 24 months from the date of manufacture<\/p>\n<table style=\"direction: ltr; height: 192px;\" width=\"977\">\n<tbody>\n<tr>\n<td style=\"text-align: center;\" colspan=\"2\" width=\"238\">TYPICAL PHYSICAL PROPERTIES<\/td>\n<\/tr>\n<tr>\n<td style=\"text-align: center;\" width=\"132\">Uniform , Pale Yellow<\/td>\n<td style=\"text-align: center;\" width=\"106\">Color<\/td>\n<\/tr>\n<tr>\n<td style=\"text-align: center;\" width=\"132\">Uniform<\/td>\n<td style=\"text-align: center;\" width=\"106\">Body<\/td>\n<\/tr>\n<tr>\n<td style=\"text-align: center;\" width=\"132\">Fine, Close<\/td>\n<td style=\"text-align: center;\" width=\"106\">Texture<\/td>\n<\/tr>\n<tr>\n<td style=\"text-align: center;\" width=\"132\">Pure , creamery<\/td>\n<td style=\"text-align: center;\" width=\"106\">Flavor &amp; Odor<\/td>\n<\/tr>\n<tr>\n<td style=\"text-align: center;\" width=\"132\">33 \u00b0 C<\/td>\n<td style=\"text-align: center;\" width=\"106\">Typical Melting Point<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p>&nbsp;<\/p>\n<table style=\"direction: ltr; height: 299px;\" width=\"979\">\n<tbody>\n<tr>\n<td style=\"text-align: center;\" width=\"57\">MAX<\/td>\n<td style=\"text-align: center;\" width=\"46\">MIN<\/td>\n<td style=\"text-align: center;\" width=\"72\">UNITS<\/td>\n<td style=\"text-align: center;\" width=\"274\">CHEMICAL<\/td>\n<\/tr>\n<tr>\n<td style=\"text-align: center;\" width=\"57\">16<\/td>\n<td style=\"text-align: center;\" width=\"46\">_<\/td>\n<td style=\"text-align: center;\" width=\"72\">% m\/m<\/td>\n<td style=\"text-align: center;\" width=\"274\">Moisture<\/td>\n<\/tr>\n<tr>\n<td style=\"text-align: center;\" width=\"57\">2<\/td>\n<td style=\"text-align: center;\" width=\"46\">_<\/td>\n<td style=\"text-align: center;\" width=\"72\">% m\/m<\/td>\n<td style=\"text-align: center;\" width=\"274\">psychrophilic microorganisms<\/td>\n<\/tr>\n<tr>\n<td style=\"text-align: center;\" width=\"57\">_<\/td>\n<td style=\"text-align: center;\" width=\"46\">82<\/td>\n<td style=\"text-align: center;\" width=\"72\">% m\/m<\/td>\n<td style=\"text-align: center;\" width=\"274\">Fat<\/td>\n<\/tr>\n<tr>\n<td style=\"text-align: center;\" width=\"57\">40<\/td>\n<td style=\"text-align: center;\" width=\"46\">26<\/td>\n<td style=\"text-align: center;\" width=\"72\">% m\/m<\/td>\n<td style=\"text-align: center;\" width=\"274\">Iodine value<\/td>\n<\/tr>\n<tr>\n<td style=\"text-align: center;\" width=\"57\">0.4<\/td>\n<td style=\"text-align: center;\" width=\"46\">_<\/td>\n<td style=\"text-align: center;\" width=\"72\">% m\/m<\/td>\n<td style=\"text-align: center;\" width=\"274\">Acidity<\/td>\n<\/tr>\n<tr>\n<td style=\"text-align: center;\" width=\"57\">235<\/td>\n<td style=\"text-align: center;\" width=\"46\">225<\/td>\n<td style=\"text-align: center;\" width=\"72\">% m\/m<\/td>\n<td style=\"text-align: center;\" width=\"274\">Saponification value<\/td>\n<\/tr>\n<tr>\n<td style=\"text-align: center;\" width=\"57\">1.7<\/td>\n<td style=\"text-align: center;\" width=\"46\">_<\/td>\n<td style=\"text-align: center;\" width=\"72\">Meq(g\/kg)<\/td>\n<td style=\"text-align: center;\" width=\"274\">peroxide<\/td>\n<\/tr>\n<tr>\n<td style=\"text-align: center;\" width=\"57\">34<\/td>\n<td style=\"text-align: center;\" width=\"46\">28<\/td>\n<td style=\"text-align: center;\" width=\"72\">C<\/td>\n<td style=\"text-align: center;\" width=\"274\">Melting point<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p>&nbsp;<\/p>\n<table style=\"direction: ltr; height: 209px;\" width=\"980\">\n<tbody>\n<tr>\n<td style=\"text-align: center;\" width=\"132\">MAX<\/td>\n<td style=\"text-align: center;\" width=\"57\">MIN<\/td>\n<td style=\"text-align: center;\" width=\"76\">UNITS<\/td>\n<td style=\"text-align: center;\" width=\"185\">MICROBIOLOGICAL<\/td>\n<\/tr>\n<tr>\n<td style=\"text-align: center;\" width=\"132\">10000<\/td>\n<td style=\"text-align: center;\" width=\"57\">_<\/td>\n<td style=\"text-align: center;\" width=\"76\">cfu\/g<\/td>\n<td style=\"text-align: center;\" width=\"185\">psychrophilic microorganisms<\/td>\n<\/tr>\n<tr>\n<td style=\"text-align: center;\" width=\"132\">10<\/td>\n<td style=\"text-align: center;\" width=\"57\">_<\/td>\n<td style=\"text-align: center;\" width=\"76\">cfu\/g<\/td>\n<td style=\"text-align: center;\" width=\"185\">Coliforms<\/td>\n<\/tr>\n<tr>\n<td style=\"text-align: center;\" width=\"132\">Not Detected<\/td>\n<td style=\"text-align: center;\" width=\"57\">_<\/td>\n<td style=\"text-align: center;\" width=\"76\">cfu\/g<\/td>\n<td style=\"text-align: center;\" width=\"185\">Escherichia coli<\/td>\n<\/tr>\n<tr>\n<td style=\"text-align: center;\" width=\"132\">100<\/td>\n<td style=\"text-align: center;\" width=\"57\">&#8211;<\/td>\n<td style=\"text-align: center;\" width=\"76\">cfu\/g<\/td>\n<td style=\"text-align: center;\" width=\"185\">Yeast and Mold<\/td>\n<\/tr>\n<tr>\n<td style=\"text-align: center;\" width=\"132\">Not Detected<\/td>\n<td style=\"text-align: center;\" width=\"57\">_<\/td>\n<td style=\"text-align: center;\" width=\"76\">cfu\/g<\/td>\n<td style=\"text-align: center;\" width=\"185\">Coagulase Positive Staphylococci<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p><strong>FEATURES<\/strong><\/p>\n<ul>\n<li><strong> \u2022 Manufactured from pasteurized cream<\/strong><\/li>\n<li><strong> Is frozen after manufacture to preserve the pure, clean <\/strong><strong>\u2022<\/strong><strong>Does not contain any flavorings and preservatives<\/strong><\/li>\n<li><strong> Is ensure product consistency<\/strong><\/li>\n<li><strong> Good texture and body <\/strong><\/li>\n<li><strong> Good texture and body <\/strong><\/li>\n<\/ul>\n","protected":false},"featured_media":4876,"comment_status":"closed","ping_status":"closed","template":"","meta":[],"product_brand":[],"product_cat":[490],"product_tag":[],"class_list":["post-1913","product","type-product","status-publish","has-post-thumbnail","product_cat-butter","first","instock","shipping-taxable","product-type-simple"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v26.3 (Yoast SEO v28.1) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>UNSALTED SWEET CREAM BUTTER<\/title>\n<meta name=\"description\" content=\"The unsalted butter produced in the Shameh Shir factory, which is marketed under the Chalta Farm brand, is made from high quality fresh cream using the...\" \/>\n<meta name=\"robots\" content=\"index, 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