Anhydrous Milk Fat

       E. Coli ab0.3MPN/g (absent)

       Salmonella absent per 25gr

       Yeasts and modules max 50 per gr.

       Coliforms 0.3MPN/g (absent)

MICROBIOLOGICAL SPECIFICATION

       Radio Activity (Cs137) Content in butter less than 10bq/kg

       Melting Interval 28-36 ⁰C

       Peroxide 1 m.eq perkg. max

       Kirscher Index 21-27

       Acidity expressed as Lactic Acid 0.35gram/100grams max

       Moisture not more than 0.2 pct

       Pure Fat not less 99.8 pct

PHYSICAL AND CHEMICAL SPECIIFCATION

       Taste pure, mild acid, not rancid.

       Expiry date 18 months after production date. 

       Longer lasting and intensive milky taste and aroma.

       Colour golden yellow to yellowish.

       Anhydrous Butter Oil for human consumption.

SPECIIFCATION OF ANHYDROUS BUTTER OIL

  Anhydrous Milk Fat

Anhydrous Milk Fat
SPECIIFCATION OF ANHYDROUS BUTTER OIL