Characteristics:

Fresh pasteurized cream derived from pure cow’s milk.
Light yellow in color.
Free from particles with a smooth fine grain solid structure.
Clear and mild flavor typical of pure milk fat, free from sour, bitter and rancid taints.

Chemical specifications

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
Salt:None
Non milk fat not detectable
radio activity (cs137) content in butter less than 10bq/kg