Unsalted Butter.

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