Australian butter ghee

D.      E.coli absent

C.      Salmonella absent per 25gr

B.      Yeasts and modules max 50 per gr.

A.      Coliforms absent

Microbiological Specification

M.    Radio activity(Cs137) content in butter less than 10bq/kg

L.       Specific density at 37.80.910-0.913

K.       Refractive index at 401.453-1.456

J.        Melting inter 36

I.        Peroxide value 0.5 meq/kg.max

H.      Free fatty acid 0.3% max

G.      Kirscher index 21-27

F.       Polenske index 1.5-3.7

E.       Reichert meissel value 25-32 range

D.      Saponification value 225-235 range

C.      Iodine index 26-40 range

B.      Moisture not more than 0.3%

A.      Pure fat from cows milk not less than 99.6%

Physical and chemical Specification

4.       Taste pure, mild acid ,not rancid.

3.       Expiry date 18 months after production date. Not older than 30 days from the date of shipment. All packages bear production and expiration date.

2.       Anhydrous milk fat is only manufactured from cows milk.

1.       colour golden yellow to yellowish.

Specification

butter ghee gives finished bakery goods a smoother, very creamier mouth feel than non-dairy fats/oils.