Product / Lactic Butter

• Fresh pasteurized cream derived from pure Cow's milk is used as raw material. Inoculated with Lactic culture after churning and removal of butter milk to produce a product containing not less than 82 % Fat, free from all additives.
• Light yellow in color.
• Free from particles with a smooth fine grain solid structure.
• Has clear and mild flavour typical of pure milk fat, free from sour, bitter or rancid taints.

Physico Chemical

• S.No
• Parameter
• Unit
• Standard

• 1
• Milk Fat
• % by mass
• 82.0 Min

• 2
• Moisture
• % by mass
• 16.0 Max

• 3
• Titrable Acidity as lactic acid
• % by mass
• 0.27 Max

• 4
• MSNF
• % by mass
• 2.0 Max

Microbiological

• S.No
• Parameter
• Unit
• Standard

• 1
• Coliform
• cfu /g
• Absent

• 2
• E.coli
• cfu /g
• Absent

• 3
• Salmonella
• cfu /25g
• Absent

• 4
• Shigella
• cfu /25g
• Absent

• 5
• Staphylococcus aureus(Coagulase +ve)
• cfu /gm
• Absent

• 6
• Anaerobic Spore Count
• cfu /g
• Absent

• 7
• Listeria monocytogens
• cfu /g
• Absent

• 8
• Yeast and Moulds
• cfu /g
• 100 Max

• Packing in LDPE bag and put into a Corrugated Box.
• 1.Pack size is 25 kg.
• 1.Best before 12 months from the date of manufacture when stored at -20°C