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| Chemical |
Butterfat
Moisture
Milk solids non – fat
PH |
82 %
16.00 % max
2.00 % max
6.5 min |
| Bacteriological |
Total plate count
Coliform
Salmonella |
10,000/g max
Absent in 0.1 g
Absent in 25 g |
| Physical |
Free moisture
Flavor and aroma
Body and texture
Color
Appearance |
Absent
Clean and Characteristic
Close body, Waxy texture
Uniform
Clean and Bright |
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