CHEMICAL limits Acidity(%m/m) 0.09-0.15 Fat(%m/m) 39-41 pH 6.5-6.8 Sterols other than cholesterol Max 3% MICROBIOLOGICAL limits Aerobic Plate Count (cfu/ml)...
View DetailsButter
Test Specified | limits |
| Fat | Min 82% |
| Moisture | Max 16% |
| S.N.F | Max 2% |
| pH | 6-6.6 |
| Acidity(Oleic Acid) | Max0.4 gr/ 100gr |
| Iodine value | 26-40 |
| Saponification value | 225-235 |
| Peroxide | Max 1.7 |
| Melting point | 28-34°C |
| Coliforms | Max 10/gr |
| Escherichia coli | Not Detected |
| Yeast and Mold | Max 100 /gr |
| Coagulase Positive Staphylococci | Not Detected |
Butter is a traditional dairy product. Butter generally has a pale yellow colour, but varies from deep yellow to nearly white.It consists of butterfat, water and milk proteins.
This product has 82% fat and is made from natural cow’s milk.
Advantages of product:
1.Made by pure cow milk
2.High quality & reasonable price
3.Natural milk fragrance
4.Delicious taste
Our professional team and experts provide the best butter in different types with the highest quality to customers.
