Product Description :
Process : Fresh Pasteurized Cream derived from Pure Cow’s Milk is used as raw material. After churning and removal of Butter Milk, to produce a product containing not less that 82% Fat free from all additives.
Appearance : Light Yellow in color. Free from particles with a smooth fine grain solid Structure.
Organoleptic : Has clean and Mild Flavor typical of pure milk Fat, Free from sour, bitter or rancid taints.
Physical & compositional Standard:
Milk Fat : 82% Minimum
Moisture content : 16% Maximum
Curd : 1.5% Maximum
Acidity : 0.06%Maximum
(as lactic acid)
Microbiological Standard:
Total count : 30,000 / gram Maximum
Coliform : 10 / gram Maximum
E. Coli : absent in 1 gram
Salmonella : absent in 25 gram
Coagulasc ve staphylocci : absent in 1 gram
Faecal Streptococci : 100 / gram Maximum
Yeast & Moulds : 10 / gram Maximum
Packing & Shelf Life: 25 kg Pack in LDPE used Corrugated Box at - 200c temp –
12 months from Date of manufacture.
