Butter Oil (Amf) , Anhydrous Milk Fat

+81-9071829380

Amitabh Shukla

Thanks and regards,

Packing:190/kg Barrel pack.

Microbiological Standard:
Total count : 1,000 / gram Maximum
Coliform : 10 / gram Maximum
E.Coli : absent in 1 gram
Salmonella : absent in 25 gram
Coagulase /ve staphylocci : absent in 1 gram
Faecal Streptococci : 100 / gram Maximum
Yeast & Moulds : 10 / gram Maximum

Physical & Compositional Standard:
Milk Fat : 99.9% Minimum
Moisture content : 0.1% Maximum
Peroxide Value : 0.2 0.3 meq / kg
Free Fatty Acids : 0.3% as oleic acid
Melting Point : 28 ^oC  34^oC

Organoleptic :
Has a clean and mild flavor typical of pure milk Fat, Free
from sour, bitter or rancid taints.

Appearance :
Light Yellow in color (at 1^{o _}  5^oC). Free from particles with
a smooth fine grain Structure.Temperature exceeding
34?C it melts to clear yellow oil.

Process :
Butter or Fresh Pasteurized Cream derived from Pure Cow + Buffalo
Milk is used as raw material. It is centrifugally separated to produce a product
containing not less that 99.9% Fat, free from all additives.

AT THE SPECIFICATIONS AS GIVEN BELOW:

WE ARE LOOKING FOR BUTTER OIL (ANHYDROUS MILK FAT) 

DEAR SIR,

BUTTER OIL (ANHYDROUS MILK FAT)