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Butter

BUTTER

  • Physical & Chemical Specifications:
  • Butterfat: 81% minimum
  • Moisture Content 16.5% maximum
  • Milk Solids (non-fat): 2.5 % maximum
  • Salt None
  • Free Fatty Acids: 1.2 mmole / 100 g fat
  • Lipase Not detectable in 1 gram
  • Peroxidase value 0.3 max meq oxygen / 1000 g fat
  • Non milk fat Not detectable
  • Microbiological Specifications:
  • Total viable count 5000/gm
  • Coliforms Not detectable in 1 g