Quality Salted and Unsalted Butter

Description

description

Commodity specifications

A. Colour light yellow to yellowish white.

B. Butter will be manufactured with cows milk.

C. Colour and Natural smell.

D. Expiry date *4months afterproduction date. Not older than *0 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 *2%

B. Moisture and milk solids not more than the total *8%

Iodine index range ****3 C.

D. Saponification value ******5 range

E. Polenske index range 1.**3.7

F. Free fatty acid 0.3% max

G. Peroxide value 0.6 meq / kg.max

H. inter Melting range ****4

I. Radio activity (**7Cs) content in butter less than *0bq / kg

Specification / microbiological

A. Coliforms absent

B. Yeasts and modules max *0 per gr.

C. Salmonella absent per *5g

D. E. coli absent ab