| ≥1 piece |
Unsalted Butter
0% minimum, by weight
Butterfat 90.0% maximum, by weight
Dry non-fat milk
Pyhsical and Chemical Analysis:
Butterfat 82.-material 2.0% maximum
Moisture 16.0% maximum
Peroxide, 0.30 mEqu/kg maximum
Free fatty acids 0.35% maximum
pH 4.5 – 5.5
Butter made exclusively from pasteurized sweet cream and contains milkfat not less than 82% by weight.