Product Description :
Process : Butter or Fresh pasteurized cream derived from Pure Cow’s Milk is used as raw material.
Appearance : Light yellow in color (at 1 – 5o c). Free from particles with a smooth fine grain Structure.
Organoleptic : Has a clear and pleasant flavor, free from sour, bitter or rancid taints.
Physical & Compositional Standard:
Milk Fat : 99.7 % Minimum
Moisture content : 0.3 % Maximum
Peroxide Value : 0.2 – 0.3 meq / kg
Free Fatty Acids : 0.3 % as oleic acid
Melting Point : 28 o C - 32 o C .
Reichert-Meissl (RM) value : 30 (not less than)
Polenske (P) value : 2 (Maximum)
Butyro –Refractometer (B.R) : 40-43
Reading (at 40o C)
Baudouin Test : Negative
Microbiological Standard:
Total Count : 1000 / gram maximum
Coliform : 10 / gram maximum
E . coli : Absent in 1 gram
Salmonella : absent in 25 gram
Coagulase/ve staphylocci : absent in 1 gram
Faecal streptococci : 100 / gram maximum
Yeast & moulds : 10 / gram maximum
Packing & Shelf Life: 195 Kg Drums / 15 Kg Tins - flushed with Nitrogen Gas ( 10o C to 40o C) 12 Months from Manufacture.
