PHYSICAL SPECIFICATIONS
A. Colour light yellow to yellowish white.
B. Butter will be manufactured with cow€™s milk.
C. Colour and smell natural.
D. Expiry date 18 months after production date. Not older than 30 days
from the date
of shipment. All packages bear production and expiration date.
E. Taste pure, mild acid, not rancid
CHEMICAL SPECIFICATIONS
A. Pure Butter Fat not less than 82%
B. Moisture and Milk solids total not more than 18%
C. Iodine Index 33-43 range
D. Saponification Value 210-235 range
E. Polenske Index 1.5-3.7 range
F. Free Fatty Acid 0.3% max
G. Peroxide Value 0.6 meq/kg. max
H. Melting Interval 30-34 0C range
I. Radio Activity (Cs137) Content in butter less than 10bq/kg
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