Pure butter fat not less than 82% Moisture and milk solids total not more than 18% Iodine index 33-43 range Saponification value 210-235 range Polenske index 1.5-3.7 range Free fatty acid 0.3% max Peroxide value 0.6 meq/kg.Max Melting inter 30-34 range Radio activity (cs137) content in butter less than 10bq/kg
