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ANHYDROUS MILKFAT IS THE PRODUCT OBTAINED FROM PRIME QUALITY RAW MATERIALS (MILK, CREAM OR BUTTER) TO WHICH NO NEUTRALIZING SUBSTANCES HAVE BEEN ADDED.

CHEMICAL CHARACTERISTICS

MILKFAT 99.8 % MIN.

MOISTURE 0.1 % MAX.

FREE FATTY ACIDS 0.3 % MAX. (EXPRESSED AS OLEIC ACID)

COPPER 0.05 P.P.M. MAX.

IRON 0.2 P.P.M. MAX.

PEROXIDE VALUE 0.2 MAX. (MILLI-EQUIVALENTS OF

OXYGEN PER KG OF FAT)

PHOSPHATASE NEGATIVE

BACTERIOLOGICAL CHARACTERISTICS

TOTAL PLATE COUNT 100 / ml MAX.

LIPOLYTIC BACTERIA 50 / ml MAX.

COLIFORMS ABSENT / ml

YEASTS & MOULDS 50 / ml MAX.

SALMONELLA ABSENT / 25 ml

PHYSICAL CHARACTERISTICS

TASTE & ODOUR CLEAN , BLAND (AT A TEMPERATURE OF 20 - 25°C)

PHYSICAL STRUCTURE SMOOTH, FINE GRAIN STRUCTURE CONTAMINANTS

- FREE FROM NEUTRALIZING AGENTS, ANTIBIOTICS, ADDITIVES, PRESERVATIVES AND OR TECHNICAL AIDS.

- PESTICIDES, PCB’S, HEAVY METALS AND AFLATOXINE M1; IN ACCORDANCE WITH EU LEGISLATION.

PACKAGING

PACKED IN NEW STEEL GAS FLUSHED DRUMS OF 193 – 210 KG.