The product is a solid emulsion of water in oil, pale yellow, creamy and homogenous with no streakiness or evident free moisture. Manufactured from fresh pasteurised cream derived from whole cow-milk, chilled and aged prior to churning on a continuous butter-maker to give a finished product with not less than 80% fat and non-salted.

Physical & Chemical Specifications:
Butterfat:81% minimum
Moisture Content16.5% maximum
Milk Solids (non-fat):2.5% maximum
Free Fatty Acids:1.2 mmole / 100 g fat
LipaseNot detectable in 1 gram
Peroxidase value0.3 max meq oxygen / 1000 g fat
Non milk fatNone detectable
Microbiological Specifications:
Total viable count<5000/gm
ColiformsNot detectable in 1 g
E.ColiAbsent in 1 gram
SalmonellaAbsent in 25 grams
Coagulase +ve StaphylococciAbsent in 1 gram
Yeasts<50 / gm
Moulds<50 / gm
ListeriaAbsent in 25 grams

Packed in 25kg net cardboard boxes with an inner polyethylene liner.

Shelf Life:
Chilled (+1oC to +5oC): 3 months from date of manufacture Frozen (colder than -18oC): 12 months from date of manufacture Storage cold in dry conditions away from direct sunlight and odours.