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    Fresh Butter: Organoleptic, Physical, Chemical and Microbiological Specifications

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    Aliya Zehra
    This document outlines the organoleptic, physical, chemical, and microbiological specifications for fresh butter. Physically, the butter should have a light yellow color, clean odor typical of pure milk fat and free of sour, bitter, or rancid smells. It should have a smooth, homogenous texture and be free of defects when stored at -18°C for at least 12 months. Chemically, the butter must not exceed 16% moisture, 82% fat, 1.5% MSNF, 0.08% acidity, and 0.3% FFA. Microbiologically, the butter should be absent of coliforms, E. coli, Salmonella, Listeria monocytogenes, and Stap

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    Fresh Butter: Organoleptic, Physical, Chemical and Microbiological Specifications

    Uploaded by

    Aliya Zehra
    20 views1 page
    This document outlines the organoleptic, physical, chemical, and microbiological specifications for fresh butter. Physically, the butter should have a light yellow color, clean odor typical of pure milk fat and free of sour, bitter, or rancid smells. It should have a smooth, homogenous texture and be free of defects when stored at -18°C for at least 12 months. Chemically, the butter must not exceed 16% moisture, 82% fat, 1.5% MSNF, 0.08% acidity, and 0.3% FFA. Microbiologically, the butter should be absent of coliforms, E. coli, Salmonella, Listeria monocytogenes, and Stap

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    Fresh Butter

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    This document outlines the organoleptic, physical, chemical, and microbiological specifications for fresh butter. Physically, the butter should have a light yellow color, clean odor typical of pure milk fat and free of sour, bitter, or rancid smells. It should have a smooth, homogenous texture and be free of defects when stored at -18°C for at least 12 months. Chemically, the butter must not exceed 16% moisture, 82% fat, 1.5% MSNF, 0.08% acidity, and 0.3% FFA. Microbiologically, the butter should be absent of coliforms, E. coli, Salmonella, Listeria monocytogenes, and Stap

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
    20 views1 page

    Fresh Butter: Organoleptic, Physical, Chemical and Microbiological Specifications

    Uploaded by

    Aliya Zehra
    This document outlines the organoleptic, physical, chemical, and microbiological specifications for fresh butter. Physically, the butter should have a light yellow color, clean odor typical of pure milk fat and free of sour, bitter, or rancid smells. It should have a smooth, homogenous texture and be free of defects when stored at -18°C for at least 12 months. Chemically, the butter must not exceed 16% moisture, 82% fat, 1.5% MSNF, 0.08% acidity, and 0.3% FFA. Microbiologically, the butter should be absent of coliforms, E. coli, Salmonella, Listeria monocytogenes, and Stap

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    © All Rights Reserved
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    MDC/RMS/QA

    MDC/RMS/QA/02/0719

    FRESH BUTTER
    Organoleptic, Physical, Chemical and Microbiological Specifications

    PHYSICAL PARAMETERS
    Colour Light Yellow
    Clean with typical of pure milk fat, free from sour, bitter or rancid
    Odour
    taints
    Storage Condition Min. 12 months stored at <-18°C
    The product shall have accepted flavor and odor, and with smooth
    Appearance homogenous texture, and free from any physical defects as color,
    taste and odor.
    CHEMICAL PARAMETERS
    Moisture% Max.16.0
    Fat% Min.82.0
    MSNF% Max.1.5
    Acidity (%LA) Max.0.08
    FFA (as Oleic acid) Max.0.30
    MICROBIOLOGICAL PARAMETERS
    Coliforms Absent
    Total Bacterial Count Max.5000
    Yeast & Mold Max.10
    E.coli Absent
    Salmonella Absent
    Listeria
    Absent
    monocytogenes
    Staphylococcus aureus Absent

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