| ≥1 piece |
COMMODITY SPECIFICATIONS
A. Salted Sweet Cream butter for human consumption.
B. Colour light yellow to yellowish white.
C. Butter will be manufactured with cows milk.
D. Colour and smell natural.
E. Expiry date 18 months after production date. Not older than 30 days from the date
of shipment. All packages bear production and expiration date.
F. Taste pure, mild acid, not rancid
SPECIFICATION/CHEMICAL
A. Pure Fat not less than 82 pct
A. Moisture Maximum 16%.
B. Fat free dry matter max (milk solid) 2%.
C. Free fatty acids as lactic acids max 0.3%
D. Salt max 1.5%
E. Peroxide value max 1 meq per kg max
F. Radiation (CS137) less than 10 becquerel per kg
G. Leads less than 0.03 mg/kg
H. Melting Point 300C-360C
I. Idoine Value as fat 26-43
J. Saponification Value as fat 211-243
K. Polanski number 1.5-3.5
SPECIFICATION/MICROBIOLOGICAL
A. Coliforms 0.3MPN/g
B. yeasts and modules max 50 per gr.
C. Salmonella absent per 25gr
E. Coli ab0.3MPN/g
E. Expiry date 18 months after production date. Not older than 30 days from the date
of shipment. All packages bear production and expiration date.
F. Taste pure, mild acid, not rancid
SPECIFICATION/CHEMICAL
A. Pure Fat not less than 82 pct
A. Moisture Maximum 16%.
B. Fat free dry matter max (milk solid) 2%.
C. Free fatty acids as lactic acids max 0.3%
D. Salt max 1.5%
E. Peroxide value max 1 meq per kg max
F. Radiation (CS137) less than 10 becquerel per kg
G. Leads less than 0.03 mg/kg
H. Melting Point 300C-360C
I. Idoine Value as fat 26-43
J. Saponification Value as fat 211-243
K. Polanski number 1.5-3.5
SPECIFICATION/MICROBIOLOGICAL
A. Coliforms 0.3MPN/g
B. Yeasts and modules max 50 per gr.
C. Salmonella absent per 25gr
E. Coli ab 0.3MPN/g