| Sr. |
Particular |
Value / Specification |
| 1 |
Name of Product |
Butter |
| 2 |
Important Product Charecteristics |
|
| 2.1 |
Physical |
|
| |
Colour |
Yellowish/White in color |
| |
Flavour & Taste |
Characteristic |
| |
Odour |
Characteristic |
| 2.2 |
Chemical |
|
| |
Moisture % |
Max 16.0 |
| |
Milk Fat % |
Min 80.0 |
| |
Milk Solids % |
Max 1.50 |
| |
Salt |
Max 3.0 % |
| |
I.R.I at 40 degree celsius |
1.4524 - 1.4561 |
| |
Microbial Characterstics |
|
| |
TPC/ gm |
Max 500 |
| |
Yeast & Mould |
Max 20.0 |
| |
Coliform /1.0gm |
Max 5 |
| 3 |
Shelf life |
can be stored at -15 degree celcius for a period of six months |
| |
|
| 4 |
Ingredients & Packaging |
Cream |
| 5 |
Labeling Instruction |
As per requirements of national / international regulatory authorities / customers |
| |
|
| |
|
| 6 |
Transportation |
Referigerated |
| 7 |
Where it will be sold |
To food processing industries & direct customers |
| |
|
| 8 |
Intended Use |
Direct Consumption |
| |
|
As an ingredient in Processed Foods |
| |
|
