Australian unsalted cream butter

D.      E.coli ab absent

C.      Salmonella absent per 25gr

B.      Yeasts and modules max 50 per gr.

A.      Coliforms absent

Specification/microbiological

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

H.      Melting inter 30-34 range

G.      Peroxide value 0.6 meq/kg.max

F.       Free fatty acid 0.3% max

E.       Polenske index 1.5-3.7 range

D.      Saponification value 210-235 range

C.      Iodine index 33-43 range

B.      Moisture and milk solids total not more than 18%

A.      Pure butter fat not less than 82%

Specification/chemical

E.       Taste pure, mild acid ,not rancid.

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.

C.      Colour and smell natural.

B.      Butter will be manufactured with cows milk.

A.      Colour light yellow to yellowish white.

Commodity specifications

Australia butter has rich butter flavor, consistent quality, high melting point, and gives a smoother, creamier mouth feel.