CHEESE , SALTED AND UNSALTED BUTTER

Description

specifications

• color light yellow to yellowish white.
• butter will be manufactured with cows milk.
• color and smell natural.
• expiry date *4months after production date. not older than *0 days from the date of shipment. all packages bear production and expiration date.
• taste pure, mild acid, not rancid.

chemical specifications

• pure butter fat not less than *2%
• moisture and milk solids total not more than *8%
• iodine index ****3 range
• saponification value ******5 range
• polenske index 1.**3.7 range
• free fatty acid 0.3% max
• peroxide value 0.6 meq/kg.max
• melting inter ****4 range
• radio activity (cs**7) content in butter less than *0bq/kg

microbiological specifications

• coliforms absent
• yeasts and modules max *0 per gr.
• salmonella absent per *5gr
• e.coli ab absent
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unsalted cow milk butter *2% , natural cow milk butter *2%, butter *2 fat, cow butter oil, natural cow butter, unsalted cow milk butter *2 fat, cow butter oil, natural cow butter *2%, table bread butter for spreading, unsalted/ salted butter, raw shea butter, liquid butter for making sauces, canned butter, dairy butter for cooking, unsalted lactic butter, bakery butter *5kg for baking, unsalted cream butter *2 for cheese yogurt