Product / Ghee

• Butter or Fresh pasteurized cream derived from pure Cow's milk is used as raw material
• Light yellow in color.
• Free from particles with a smooth fine grain structure.
• Has a clear and pleasant flavour, free from sour, bitter or rancid taints.

Physico Chemical

• S.No
• Parameter
• Unit
• Standard

• 1
• Milk Fat
• % by mass
• 99.7 Min

• 2
• Moisture
• % by mass
• 0.3 Max

• 3
• Free Fatty Acids(as oleic acid)
• % by mass
• 0.3 Max

• 4
• Peroxide Value
• meq / kg
• 0.2 to 0.3

• 5
• Reichert-Meissl (RM) Value
• -
• 24 Min

• 6
• Polenske (P) Value
• -
• 2 Max

• 7
• Butyro -Refractometer(B.R Reading at 40° C)
• -
• 41 to 44

• 8
• Baudouin Test
• -
• Negative

Microbiological

• S.No
• Parameter
• Unit
• Standard

• 1
• Coliform
• cfu /0.1g
• Absent

• 2
• SPC
• cfu /g
• 5000 Max

• 3
• E.coli
• cfu /g
• Absent

• 4
• Salmonella
• cfu /25g
• Absent

• 5
• Shigella
• cfu /25g
• Absent

• 6
• Staphylococcus aureus(Coagulase +ve)
• cfu /g
• Absent

• 7
• Anaerobic Spore Count
• cfu /g
• Absent

• 8
• Listeria monocytogens
• cfu /g
• Absent

• 9
• Yeast and Moulds
• cfu /g
• Absent

• Packed in Food Lacquered Tin or Metal Barrels.
• Pack size is 15 kg / 195 Kg
• Best before 9 months from the date of manufacture when stored in cool and dry place.