Moisture level (maximum) | 4% | |
Fat level (maximum) | 1.25% | |
Maximum titratable acidity (expressed as lactic acid) | ||
according to ADMI method | 0.10–0.15% | |
Solubility value (maximum) according to ADMI method | 1.25 ml | |
Presence of particles according to ADMI method | Disc B or better | |
Bacteriological control: | ||
- maximum revivable germs per gramme | 50 000 | |
- coliform | absent in 0.1 g | |
- yeasts and moulds (maximum) per gramme | 50 | |
Total absence of abnormal foreign odour and off-tastes | ||
- Low temperature | more than 6.0 mg/g non-denatured protein nitrogen | |
- Medium temperature | between 1.51 and 5.99 mg/g non-denatured protein nigrogen | |
- High temperature | below 1.5 mg/g non-denatured protein nitrogen |
Moisture content (maximum) | 3.0 % |
Titratable acidity (expressed as lactic acid according to ADMI method) (maximum) | 0.15 % |
Solubility value (according to ADMI method) (maximum) | 1 ml |
Burnt particles (according to ADMI method) | Disc B or better |
Bacteriological control: total number of revivable germs per gramme (maximum) | 50 000 |
Yeasts and moulds (maximum) per gramme | 10 |
Absence of any off-taste or odour |
Moisture content, maximum | 4.0 % |
Fat content, minimum | 4.5 % |
Titratable acidity (expressed as lactic acid according to ADMI method): limits | 0.8–1.6 % |
Solubility value (maximum) according to ADMI method | 1.2 ml |
Presence of burnt particles according to ADMI method | Disc B or better |
Bacteriological control, total number of germs that can be reactivated per gramme (maximum) | 50 000 |
Absence of any off-taste or odour |
Product obtained directly from fresh milk. Must contain: | |
fat | 99.8 % |
copper | 0.005 ppm (maximum) |
iron | 0.2 ppm (maximum) |
The peroxide value must be below 0.2. |
Butteroil is an intermediate product with the same fat characteristics as those mentioned above, but its peroxide value must be below 0.5.
Butteroil with a less fine composition.
Fat content: minimum 99.3; peroxide value below 0.8.
Fat content, minimum | 44 % |
Titratable acidity: limits (expresed in lactic acid) | 0.8–0.11 % |
Copper (maximum) | 0.25 mg/kg |
Bacteriological control: total number of germs that can be reactivated, per ml | 50 000 |
coloform | absence in 0.1 g |
Substances or characteristics | upper limit level |
Colour | PtCo scale-5 units |
Odour and taste | neutral, not calling for special comment |
Turbidity | turbidity units - 5 units |
Total solids | 500 mg/1 |
pH (acceptable variation band) | 7.0–8.5 |
Anionic detergents | 0.2 mg/1 |
Mineral oil | 0.01 mg/1 |
Phenol compounds | 0.001 mg/1 |
Total hardness (in CaCO3) | 100 mg/1 |
Calcium (Ca) | 75 mg/1 |
Magnesium (Mg) | 30 to 150 (1) mg/1 |
Copper (Cu) | 0.05 mg/1 |
Iron (Fe) | 0.1 |
Manganese (Mn) | 0.05 mg/1 |
Zinc (Zn) | 5 mg/1 |
Chlorides (Cl) | 100 mg/1 |
Sulphates (SO4) | 100 mg/1 |
Nitrates (NO3) | 45 mg/1 |
Substance | Tolerance (mg/litre) |
---|---|
Arsenic (As) | 0.05 |
Cadmium (Cd) | 0.01 |
Cyanides (CN) | 0.05 |
Lead (Pb) | 0.14 |
Mercury (Hg) | 0.001 |
Selenium (Se) | 0.01 |