Butter

We are offering butter. Chemical specification :
pure fat from milk not less than 82%
moisture not more than 16%
milk solids not more than2% (fat free dry matter)
free fatty acids max 0.3%
hardness max1.0 n
lodline index 26-40 range
saponification value 225-235 range
reichert meissel value 25-32 range
polanski index 1.5-3.7
acidity expressed as oleic acid 0.3 gram per 100 gm max.
kirschner index 21-27
peroxide value max 0.2mg per kg
melting interval 24-34 degrees
refractive index for milk fat at 40 degrees centigrade 1.453-1.456
specific density at 37.8 degrees centigrade 0.910 -0.913
radiation (cs137) less than 10 becquerel per kg
fresh unsalted lactic butter for human consumption.