| ≥1 piece |
Features
1)Nutritious: 100% made by pure cow milk.
2) P asteurization: The butter is pasteurized during production to kill pathogenic bacteria and other microbes.
3)Good plasticity: Excellent quality of being easily made into different shapes.
4)Premium Emulsibility
5)Suitable for making high quality bakery food,beverage,confectionery,or spreading on bread,making Cheese yogurt,baking,making Sauces
6)BRC; ISO9001:2000;ISO14001:2004;HALAL;HACCP;QS;OHSAS18001:2007
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3.Technical Specification
|
Specification (Physical & chemical indices) |
Pure fat from cow's milk (%) | 82%(min) |
| Moisture (%) | 16 % (max) | |
| Acidity (°T) | 20°T(max) | |
| Milk solids-not-fat(%) | 2% (max) | |
| Melting point (°C) | 28-38°C(as per your need) | |
| Specific Density | 0.910-0.913 (37.8°C) | |
| Refractive Index | 1.456-1.453(40°C) | |
| Total Plant Count | 50000 cfu/g | |
| Polenske index | 1.5-3.7 | |
| Saponification Value | 225-235 | |
| Radio activity content | 10 BQ per Kilogram(max) | |
| Iodine Range | 26-40 | |
| Peroxide value | 1 meq/kg(max) | |
| Microbiological Indicies |
Salmonella |
Absent in 25g |
| Mould Tolerance | 100 cfu/g | |
| Pathogen | Negative | |
| E. Coliform(mpn/100g) | Absent in 1gram | |
| Staphylococcus Aureus | Absent in 1gram | |
| Method of test |
As per international standards IDF(International Dairy Federation) |
|