solid emulsion of water in oil, pale yellow, creamy and homogenous with no streakiness or evident free moisture detailed description
the product is a solid emulsion of water in oil, pale yellow, creamy and homogenous with no streakiness or evident free moisture. manufactured from fresh pasteurised cream derived from whole cow-milk, chilled and aged prior to churning on a continuous butter-maker to give a finished product with not less than 80% fat and non-salted.

physical & chemical specifications:

butterfat: 81% minimum

moisture content 16.5% maximum

milk solids (non-fat): 2.5 % maximum

salt none

origin : thailand

free fatty acids: 1.2 mmole / 100 g fat

lipase not detectable in 1 gram

peroxidase value 0.3 max meq oxygen / 1000 g fat

non milk fat not detectable

microbiological specifications:

total viable count <5000/gm

coliforms not detectable in 1 g

e.coli absent in 1 gram

salmonella absent in 25 grams

coagulase +ve staphylococci absent in 1 gram

yeasts <50 / gm

moulds <50 / gm

listeria absent in 25 grams

packaging:

packed in 25kg net cardboard boxes with an inner polyethylene liner.