100% PURE COW BUTTER GHEE

Product Overview

Description

 

 

 

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Pure Cow Butter Ghee (Anhydrous Milk Fat).
Pure Cow Butter Ghee is the product obtained from prime quality raw materials (milk, cream or butter) to which raw materials no neutralizing substances have been added. Anhydrous milk fat products are manufactured in three common and distinct varieties:

1. Pure Cow Butter Ghee: Must contain at least 99.8 percent milk fat and be made from fresh cream or butter; no additives (for neutralization of free fatty acids) are permitted.
2. Pure Cow Ghee Butteroil: Must contain at least 99.8 percent milk fat but can be made from cream or butter of different ages; use of alkali (an additive) to neutralize free fatty acids is permitted.
3. Butteroil: Must contain at least 99.3 percent milk fat; raw material and processing specifications are the same as for Anhydrous Butteroil.

 

1. Anhydrous Milk Fat for human consumption.

2. Colour golden yellow to yellowish.

3. Anhydrous Milk Fat is only manufactuered from cows milk.

4. Expiry date 24 months after production date. Not older than 30 days from the date of shipment. All packages bear production and expiration date.

5. Taste pure, mild acid, not rancid.

PHYSICAL AND CHEMICAL SPECIFICATION

A. Pure Fat from cows milk not less than 99.8 pct

B. Moisture not more than 0.2 pct

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. Acidity expressed as Lactic Acid 0.35gram/100grams max

H. Kirscher Index 21-27

I. Peroxide 1 m.eq perkg. max

J. Melting Interval 28-36 0C

K. Refractive Index at 400C 1.453-1.456

L. Specific Density at 37.80C 0.910-0.913

M. Radio Activity (Cs137) Content in butter less than 10bq/kg

MICROBIOLOGICAL SPECIFICATION

A. Coliforms 0.3MPN/g (absent)

B. Yeasts and modules max 50 per gr.

C. Salmonella absent per 25gr

D. E. Coli ab0.3MPN/g (absent)

Storage:
Best Stored in clean, dry conditions at 4 degree, free from foreign odors

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