Butter
BUTTER
- Physical & Chemical Specifications:
- Butterfat: 81% minimum
- Moisture Content 16.5% maximum
- Milk Solids (non-fat): 2.5 % maximum
- Salt None
- 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 Not detectable
- Microbiological Specifications:
- Total viable count 5000/gm
- Coliforms Not detectable in 1 g
