Australian butter ghee

Specification

1.       colour golden yellow to yellowish.

2.       Anhydrous milk fat is only manufactured from cows milk.

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

4.       Taste pure, mild acid ,not rancid.

Physical and chemical Specification

A.      Pure fat from cows milk not less than 99.6%

B.      Moisture not more than 0.3%

C.      Iodine index 26-40 range

D.      Saponification value 225-235 range

E.       Reichert meissel value 25-32 range

F.       Polenske index 1.5-3.7

G.      Kirscher index 21-27

H.      Free fatty acid 0.3% max

I.        Peroxide value 0.5 meq/kg.max

J.        Melting inter 36

K.       Refractive index at 401.453-1.456

L.       Specific density at 37.80.910-0.913

M.    Radio activity(Cs137) content in butter less than 10bq/kg

Microbiological Specification

A.      Coliforms absent

B.      Yeasts and modules max 50 per gr.

C.      Salmonella absent per 25gr

D.      E.coli absent