Sweet Unsalted Butter 82,5% Fat,United States price supplier

Product Description 1.     Pure Cow Butter Ghee is the product obtained from prime quality raw materials (milk, cream or butter) to which raw materials no neutralizing substances have been added. Anhydrous milk fat products are manufactured in three common and distinct varieties:

Our Pure Salted & Unsalted Butter 82% made from 100% fresh and Natural cow milk.
1.Unsalted Cow Milk Butter 82%(25kg) 
2.100% made by pure cow milk 
3.High quality & reasonable price 
4.Timely delivery

 

General introduction
1)Unsalted Cow Milk Butter 82% (25kg)
2)Creamy yellow to yellowish white
3)Natural milk fragrance.
4)Delicious taste.

 

PHYSICAL AND CHEMICAL ANALYSIS
Milkfat 82.0 % min.
Moisture 16.0 % max.
Nonfat Milk Solids 2.0 % approx.
pH 4.5 – 5.5
Taste and Odour Pleasant, clean, creamy
Colour Uniform, pale yellowish

MICROBIOLOGICAL ANALYSIS

Total Plate Count 30,000 / g max.
Coliforms Negative in 0.1 g
Salmonella Negative in 25 g
Yeast & Mould 100 / g max.
Antibiotics Negative

 

PACKAGING:
The product is packed in a 25kg net weight corrugated cartons with a polyethylene liner.

our quality is the best and we are offering them at promotional prices to expand on our market in your zone.

 

2.     Pure Cow Butter Ghee: Must contain at least 99.8 percent milk fat and be made from fresh cream or butter; no additives (for neutralization of free fatty acids) are permitted.

3.     Pure Cow Ghee Butter oil: Must contain at least 99.8 percent milk fat but can be made from cream or butter of different ages; use of alkali (an additive) to neutralize free fatty acids is permitted.

4.     Butter oil: Must contain at least 99.3 percent milk fat; raw material and processing specifications are the same as for Anhydrous Butter oil.

 

5.     Taste pure, mild acid, not rancid.

PHYSICAL AND CHEMICAL SPECIFICATION

a.     Pure Fat from cow’s milk not less than 99.8 pct.

b.    B. Moisture not more than 0.2 pct.

c.     Iodine Index 26-40 range

d.    Saponification Value 225-235 range

e.     Reichert Meissl Value 25-32 range

f.     Polenske Index 1.5-3.7

g.    Acidity expressed as Lactic Acid 0.35gram/100grams max

h.     Kirscher Index 21-27

i.      Peroxide 1 meq perks. Max

j.      Melting Interval 40-42 0C

k.     Refractive Index at 400C 1.453-1.456

l.      Specific Density at 37.80C 0.910-0.913

m.   Radio Activity (Cs137) Content in butter less than 10bq/kg

MICROBIOLOGICAL SPECIFICATION

·         Coliforms 0.3MPN/g (absent)

·         Yeasts and modules max 50 per gr.

·         Salmonella absent per 25gr

·         Coli ab0.3MPN/g (absent)