Description
Grade A Unsalted Butter
the product is a solid emulsion of water in oil, pale yellow,
creamy and homogenous
with no streakiness or evident free moisture. manufactured from
fresh pasteurised
cream derived from whole cow-milk, chilled and aged prior to
churning on a continuous
butter-maker to give a finished product with not less than *1% fat
and non-salted.
physical & chemical specifications:
butterfat:
*1% minimum
moisture
content
*6.5% maximum
milk solids
(non-fat):
2.5 % maximum
salt
none
free fatty
acids:
1.2 mmole / **0 g fat
lipase
not detectable in 1 gram
peroxidase
value
0.3 max meq oxygen / ***0 g fat
non milk
fat
not detectable
microbiological specifications:
total viable
count
<***0/gm
coliforms
not detectable in 1
g
e.coli
absent in 1 gram
salmonella
absent in *5 grams
coagulase +ve staphylococci absent in 1 gram
yeasts
<*0 / gm
moulds
<*0 / gm
listeria
absent in *5 grams
