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 <5000/gm Coliforms Not detectable in 1 g E.Coli Absent in 1 gram Salmonella Absent in 25 grams Coagulase +ve Staphylococci Absent in 1 gram Yeasts <50 / gm Moulds <50 / gm Listeria Absent in 25 grams