A) Colour and Appearance: Creamy white B) Flavour: Sweet and natural, free from foreign C) Viscosity: Pour able, not more than 2000 cps at 30¦ C A) Fat Content: 24.0 ¦ 1 % B) Dry matter: 28% - 32% C) Free Fatty Acid: 0.1 maximum (lauric of extracted oil) D) pH: 6.0 minimum
