Product / Salted Butter

• Fresh pasteurized cream derived from pure Cow's milk is used as raw material. After churning and removal of butter milk to produce a product containing not less than 80% fat, free from all additives except added table salt.
• Light yellow in color.
• Free from particles with a smooth fine grain solid structure.
• Clear and mild flavour typical of pure milk fat, free from sour, bitter and rancid taints.

Physico Chemical

• S.No
• Parameter
• Unit
• Standard

• 1
• Milk Fat
• % by mass
• 80.0 Min

• 2
• Moisture
• % by mass
• 16.0 Max

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

• 4
• Salt content
• % by mass
• 2.5 Max

• 5
• MSNF
• % by mass
• 1.5 Max

Microbiological

• S.No
• Parameter
• Unit
• Standard

• 1
• Coliform
• cfu /g
• 5 Max

• 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 /gm
• Absent

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

• 8
• Listeria monocytogens
• cfu /g
• Absent

• 9
• Yeast and Moulds
• cfu /g
• 20 Max

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