Description

BUTTER

• Physical & Chemical Specifications:
• Butterfat: 81% minimum
• Moisture Content 16.5% maximum
• Milk Solids (non-fat): 2.5 % maximum
• Salt None
• Free Fatty Acids: 1.2 mmole / 100 g fat
• Lipase Not detectable in 1 gram
• Peroxidase value 0.3 max meq oxygen / 1000 g fat
• Non milk fat Not detectable
• Microbiological Specifications:
• Total viable count 5000/gm
• Coliforms Not detectable in 1 g