Unsalted Butter

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
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