Chemical Specifications
Pure butter fat not less than 82%
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
Moisture < 16,0% Milk Fat
Milk Solids Non Fat < 2,0%
Microbiological Specifications
Coliforms absent
Yeasts and modules max 50 per gr.
Salmonella absent per 25gr
E.coli ab absent
Unsalted cow milk butter 82%, Natural Cow Milk Butter 82%, Butter 82 fat, Cow Butter Oil, Natural Cow Butter, Unsalted cow milk butter 82 fat, Cow butter oil, Natural cow butter 82%, Table bread butter for spreading, Unsalted/ salted butter, Raw shea butter, Liquid butter for making sauces, Canned butter, Dairy butter for cooking, Unsaltedlactic butter, Bakery butter 25kg for baking, Unsalted cream butter 82 for cheese yogurt.