| ≥1 piece |
- TYPICAL butter TASTE & Flavour
- TEXTURE IS SEMI SOLID & HOMOGENEOUS
- COLOUR IS YELLOWISH TO YELLOW, DEPENDING ON SEASONAL
CHEMICAL CHARACTERISTICS
MILKFAT 82.0 % MIN.
MOISTURE 16.0 % MAX.
MILK SOLIDS NON-FAT 2.0 % MAX.
FREE FATTY ACIDS (AS OLEIC ACID) 0.30 % MAX.
pH 4.5 – 5.3
BACTERIOLOGICAL CHARACTERISTICS
TOTAL PLATE COUNT (NO LACTIC ACID BACTERIA) 5.000 / ml MAX.
COLIFORMS NEGATIVE / 0.1 ml
Yeasts & MOULDS 50 / ml MAX.
SALMONELLA NEGATIVE / 25 ml
LISTERIA MONOCYTOGENES NEGATIVE / ml