B.      Butter will be manufactured with cows milk.

C.      Colour and smell natural.

D.      Expiry date *4months afterproduction date. Not older than *0 days from the date of shipment. All packages bear production and expiration date.

E.       Taste pure, mild acid ,not rancid.

Specification/chemical

A.      Pure butter fat not less than *2%

B.      Moisture and milk solids total not more than *8%

C.      Iodine index ****3 range

D.      Saponification value ******5 range

E.       Polenske index 1.**3.7 range

F.       Free fatty acid 0.3% max

G.      Peroxide value 0.6 meq/kg.max

H.      Melting inter ****4 range

I.        Radio activity(Cs**7) content in butter less than *0bq/kg

Specification/microbiological

A.      Coliforms absent

B.      Yeasts and modules max *0 per gr.

C.      Salmonella absent per *5gr

D.      E.coli ab absent