Chemical Specifications
Pure
butter fat not less than 82%
Iodine index 33-43 range
Saponification value 210-235 range
Polenske index 1.5-3.7 range
Free fatty acid 0.3% max
Peroxide value 0.6 meq/kg.max
Melting inter 30-34 range
Radio activity (Cs137) content in
butter less than 10bq/kg
Moisture
< 16,0% Milk Fat
Milk Solids Non Fat
< 2,0%
Microbiological Specifications
Coliforms absent
Yeasts and modules max 50 per gr.
Salmonella absent per 25gr
E.coli ab absent
Unsalted cow milk
butter 82%, Natural Cow Milk
Butter 82%,
Butter 82 fat, Cow
Butter Oil, Natural Cow
Butter,
Unsalted cow milk
butter 82 fat, Cow
butter oil, Natural cow
butter 82%, Table bread
butter for spreading,
Unsalted/
salted
butter, Raw shea
butter, Liquid
butter for making sauces, Canned
butter, Dairy
butter for cooking,
Unsaltedlactic
butter
, Bakery
butter 25kg for baking,
Unsalted cream
butter
82 for cheese yogurt.