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specifications

• color light yellow to yellowish white.
• butter will be manufactured with cows milk.
• color and smell natural.
• expiry date 24months after production date. not older than 30 days from the date of shipment. all packages bear production and expiration date.
• taste pure, mild acid, not rancid.

chemical specifications

• pure butter fat not less than 82%
• moisture and milk solids total not more than 18%
• 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

microbiological specifications

• coliforms absent
• yeasts and modules max 50 per gr.
• salmonella absent per 25gr
• e.coli ab absent
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