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:
|Moisture Content||16.5% maximum|
|Milk Solids (non-fat):||2.5% maximum|
|Free Fatty Acids:||1.2 mmole / 100 g fat|
|Lipase||Not detectable in 1 gram|
|Peroxidase value||0.3 max meq oxygen / 1000 g fat|
|Non milk fat||None detectable|
|Total viable count||<5000/gm|
|Coliforms||Not detectable in 1 g|
|E.Coli||Absent in 1 gram|
|Salmonella||Absent in 25 grams|
|Coagulase +ve Staphylococci||Absent in 1 gram|
|Yeasts||<50 / gm|
|Moulds||<50 / gm|
|Listeria||Absent in 25 grams|
Packed in 25kg net cardboard boxes with an inner polyethylene liner.
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.