The product is a solid emulsion of water in oil, pale yellow, creamy and homogenous with no streakiness or evident free moisture. Manufactured from fresh pasteurised cream derived from whole cow-milk, chilled and aged prior to churning on a continuous butter-maker to give a finished product with not less than *1% fat and non-salted.   

Physical & Chemical Specifications:

Butterfat:                                 *1% minimum
Moisture Content                      *6.5% maximum 
Milk Solids (non-fat):               2.5 % maximum   
Salt                                           None   
Free Fatty Acids:                       1.2 mmole / **0 g fat    
Lipase                                       Not detectable in 1 gram
Peroxidase value                      0.3 max meq oxygen / ***0 g fat
Non milk fat                              Not detectable

Microbiological Specifications:
Total viable count                       <***0/gm
Coliforms                                    Not detectable in 1 g                          
E.Coli                                           Absent in 1 gram
Salmonella                                  Absent in *5 grams
Coagulase +ve Staphylococci    Absent in 1 gram
Yeasts                                         <*0 / gm
Moulds                                        <*0 / gm
Listeria                                       Absent in *5 grams

Packed in *5kg net cardboard boxes with an inner polyethylene liner.

Typical shelf-life is *2 months in the original unopened packing when kept under optimal storage conditions