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Description:
high-vitamin butter oil, extracted without heat from the milk ofcows fed only on rapidly growing grass. denser than gheePRODUCT DEscriptION Butter oil is made fromcow’s milk which is of highest quality in granular form.
PHYSICAL CHARACTERISTICS
| Color | Creamish yellow |
| Flavour/ Aroma | Good, Pleasant |
| Texture | Grainular, semi solid |
CHEMICAL COMPOSITION
| Moisture (%) | 0.3 Max. |
| FFA (% O. A.) | 0.4 Max. |
| Milk Fat (%) | 99.7 Min. |
| Peroxide value (milli equivalents of oxygen/kg fat) | 0.6 max |
BACTERIALOGICAL ANALYSIS
| Total plate count (cfu/gm) | 10 Max. |
| Coliform (cfu/gm) | Absent |
| Yeast and Molds (cfu/gm) | 1Max. |
| Eshericia coli (per gram) max. | Absent |
STORAGE Keep in a cool, dry and hygieniccondition. Keep away from direct sunlight.
SHELFLIFE 12 months in metal containers andthen store under recommended storage conditions.
Butter Oil
