Salted Butter

Technical Specifications

Physical Standards:
Butterfat:  80% minimum
Moisture Content: 16% maximum  
Milk Solids (non-fat): 2%   maximum  
Salt:  2.0% maximum  
Free Fatty Acids:  1.2 m mole / 100 g fat      
Lipase: Not detectable in 1 gram
Peroxides value:  0.3 max meq oxygen / 1000 g fat
Non milk fat: Not detectable
Microbiological Standards:
Total viable count: 10,000 / gram maximum           
Coli forms: Not detectable in 1 g                       
E.Coli:  Absent in 1 gram  
Salmonella:  Absent in 25 grams
Coagulase +ve Staphylococci:  Absent in 1 gram
Yeasts: 100 / gram maximum  
Moulds: 100 / gram maximum  
Listeria:  Absent in 25 grams