Description
Fat Content (%): *2.5
FAT(g/**0g):*2MIN
unsalted Butter
APPEARANCE LIGHT CREAM SOLID
MOISTURE....*5MAX
Ph(mg KOH/g).0.*5MAX
PEROXID(g/**0g).*0MAX
FAT(g/**0g).*2MIN
SALTE...3%MAX
MELTING POINT..****8
Physical specification:
Fresh unsalted lactic butter for human
consumption
Color white
Our Butter is free from chemicals & coloring
agents.
**0% Natural
Our Butter is Manufactured from fresh buffalo
milk
Color and smell will remain natural
Long shelf life Taste pure, mild acid, not
rancid
Expiry date *2 months after production date.
Chemical specification :
Pure fat from milk not less than *2%
Moisture not more than *6%
Milk solids not more than2% (fat free dry
matter)
Free Fatty Acids max 0.3%
Hardness max1.0 N
Lodline index ****0 range
Saponification value ******5 range
Reichert meissel value ****2 range
Polanski index 1.**3.7
Acidity expressed as oleic acid 0.3 gram per **0 gm
max.
Kirschner index ****7
Peroxide value max 0.2mg per kg
Melting interval ****4 degrees
Refractive index for milk fat at *0 degrees centigrade
1.****1.**6
Specific density at *7.8 degrees centigrade 0.**0
*0.**3
Radiation (cs**7) less than *0 Becquerel per kg
Microbiological specification:
Moulds tolerance max **0 in 1 gram
Coliforms negative per gram
E.coili to be absent in 1 gram
Staphy loccoccus aureus absent in 1 gram
Salmoneila absent in *5 grams
Psycrotrophic bacteria gram negative 5x****0 in one
gramSpecifications
Diacethyl min 1.4 mg per kg.
Total plate counts max 5,**0 per gr.
Yeasts and modules max *0 per gr.
Lipolytica bacteria max *0 per gr.
PACKAGE: *5kg block/carton , *5KG BLOCK , *0KG BLOCK , 5 KG ,2KG ,
1 KG , 0.5 KG
Shelf life: *4 months
