Butter Ghee (Anhydrous Milk Fat)

C.     Salmonella absent per 25gr

B.     Yeasts and modules max 50 per gr.

A.     Coliforms 0.3MPN/g (absent)

MICROBIOLOGICAL SPECIFICATION

M.     Radio Activity (Cs137) Content in butter less than 10bq/kg

L.        Specific Density at 37.8⁰C 0.910-0.913

K.      Refractive Index at 40⁰C 1.453-1.456

J.         Melting Interval 28-36 ⁰C

I.          Peroxide 1 m.eq perkg. max

H.       Kirscher Index 21-27

G.       Acidity expressed as Lactic Acid 0.35gram/100grams max

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 0.2 pct

A.       Pure Fat from cows milk not less than 99.8 pct

PHYSICAL AND CHEMICAL SPECIFICATION

5.        Taste pure, mild acid, not rancid.

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

3.        Anhydrous Milk Fat is only manufactuered from cows milk.

2.        Colour golden yellow to yellowish.

1.        Anhydrous Milk Fat for human consumption.

SPECIFICATION

Butter Ghee ( Anhydrous Milk Fat)

Colour golden yellow to yellowish.