Anhydrous Butter Oil

D.     E. Coli ab0.3MPN/g (absent)

C.     Salmonella absent per 25gr

B.     Yeasts and modules max 50 per gr.

A.     Coliforms 0.3MPN/g (absent)

MICROBIOLOGICAL SPECIFICATION

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

F.        Melting Interval 28-36 ⁰C

E.        Peroxide 1 m.eq perkg. max

D.       Kirscher Index 21-27

C.       Acidity expressed as Lactic Acid 0.35gram/100grams max

B.       Moisture not more than 0.2 pct

A.       Pure Fat not less 99.8 pct

PHYSICAL AND CHEMICAL SPECIFICATION

l        Taste pure, mild acid, not rancid.

l        Expiry date 18 months after production date. Not older than 30 days from the date of shipment. All packages bear production and expiration date.

l        Longer lasting and intensive milky taste and aroma.

l        Colour golden yellow to yellowish.

l        Anhydrous Milk Fat for human consumption.

SPECIFICATION

ANHYDROUS BUTTER OIL

Anhydrous Milk Fat for human consumption.
Colour golden yellow to yellowish