SPECIFICATION

1.        Anhydrous Milk Fat for human consumption.

2.        Colour golden yellow to yellowish.

3.        Anhydrous Milk Fat is only manufactuered from cows milk.

4.        Expiry date *4 months after production date. Not older than *0 days from the date of shipment. All packages bear production and expiration date.

5.        Taste pure, mild acid, not rancid.

PHYSICAL AND CHEMICAL SPECIFICATION

A.      Pure Fat from cows milk not less than *9.8 pct

B.       Moisture not more than 0.2 pct

C.       Iodine Index ****0 range

D.      Saponification Value ******5 range

E.       Reichert Meissel Value ****2 range

F.        Polenske Index 1.**3.7

G.      Acidity expressed as Lactic Acid 0.*5gram/**0grams max

H.      Kirscher Index ****7

I.         Peroxide 1 m.eq perkg. max

J.         Melting Interval ****6 0C

K.      Refractive Index at **0C 1.****1.**6

L.       Specific Density at *7.*0C 0.****0.**3

M.     Radio Activity (Cs**7) Content in butter less than *0bq/kg

MICROBIOLOGICAL SPECIFICATION

A.    Coliforms 0.3MPN/g (absent)

B.     Yeasts and modules max *0 per gr.

C.     Salmonella absent per *5gr

D.     E. Coli ab0.3MPN/g (absent)                                                                                                                                               

Storage:

Best Stored in clean, dry conditions at 4 degree, free from foreign odors

Shelf-Life: *4 months