Commodity specifications
A. Colour light yellow to yellowish white.
B. Butter will be manufactured with cows milk.
C. Colour and smell natural.
D. Expiry date 24months afterproduction date. Not older than 30 days from the date of shipment. All packages bear production and expiration date.
E. Taste pure, mild acid ,not rancid.
Specification/chemical
A. Pure butter fat not less than 82%
B. Moisture and milk solids total not more than 18%
C. Iodine index 33-43 range
D. Saponification value 210-235 range
E. Polenske index 1.5-3.7 range
F. Free fatty acid 0.3% max
G. Peroxide value 0.6 meq/kg.max
H. Melting inter 30-34 range
I. Radio activity(Cs137) content in butter less than 10bq/kg
Specification/microbiological
A. Coliforms absent
B. Yeasts and modules max 50 per gr.
C. Salmonella absent per 25gr
D. E.coli ab absent
