Color light yellow to yellowish white. Butter will be manufactured with cow’s 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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