Description

Grade A Unsalted Butter
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