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This document provides instructions for sampling butter. It outlines the necessary equipment, including butter triers and stainless steel tools. It describes taking 32 cores of butter from a bulk container by inserting the trier diagonally from different angles. For smaller portions of butter, the entire unit should be taken if under 250g, or the product should be divided into quarters if over 3250g. Samples should be placed in wide-mouth jars and sealed immediately to avoid contact with moisture or absorbi

Author

Julissa Periche

Language

EN