26 | 03 | 2017
A short time after beginning production in May 2007, CORLASA became the biggest Argentinian exporter of anhydrous milk fat in 2008, guaranteeing a constant supply
of this product for the domestic market and offering different kinds of product containers to suit our customers' needs.
Fresh cream is processed in our state-of-the-art plant in the 24 hour period after having been produced. The process consists in the separation of milk fat by centrifugation in stages, and is then followed by a stage inversion where the product being processed is pasteurized once more; later on the total elimination of water can be achieved by way of vacuum drying in order to manufacture the end product.This product has an even texture and a
slightly crystalline yellow color, with a characteristic dairy flavor and excellent aroma. Butter Oil at CORLASA is packaged in an inert atmosphere, in 190 kg drums and/or 16 kg bag-in-box (aluminum bags inside cardboard boxes). Owing to the packaging characteristics and the product itself, butter oil does not need to be refrigerated in any of its presentations in order to be preserved, facilitating usage flexibility, lower storage costs, and guaranteeing 12 months of product shelf life.
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