Varshney Bandhu Foods Private Limited

Specifications of BUTTER :-

1. Appearance & Colour: Satisfactory
2. Flavor & Odour: Satisfactory
3. Milk Fat: 79.90%
4. Moisture: 0.10%
5. Extraneous matter: Disc
6. Peroxide Value: 0.10 meq of O2/kg Free
7. Fatty Acids: 0.30%

Specifications of Pure Desi Ghee :-

1. Appearance & Colour: Satisfactory
2. Flavor & Odour: Satisfactory
3. Milk Fat: 99.90%
4. Moisture: 0.10%
5. Extraneous matter: Disc
6. Peroxide Value: 0.10 meq of O2/kg Free
7. Fatty Acids: 0.30%

Specifications of Pure Desi Ghee :-

1. Appearance & Colour: Satisfactory
2. Flavor & Odour: Satisfactory
3. Milk Fat: 99.90%
4. Moisture: 0.10%
5. Extraneous matter: Disc
6. Peroxide Value: 0.10 meq of O2/kg Free
7. Fatty Acids: 0.30%

Specifications of Skimmed Milk Powder:-

Chemical and Physical
1. Moisture: max 4.0%
2. Protein: min 35.0%
3. Fat: max 1.5%
4. Ash: max 8.1 %
5. PH: 6.3 - 6.7
6. Purity: Grade A - B
7. Acidity max 0.15% AS lactic acid

Microbiological
1. Total viable count: max 20.000 c.f. u/1gm
2. Coliform count: max 10 c.f.u / 1 gm
3. Salmonella & Bacillus cereus & S. aureus & clostridium: Neg/1g "Absent"
4. Yeast & moulds: max 10 c.f.u/1gm
5. Aflatoxin MI: 0.05 Mg/1gm
6. Antibiotics residues: Absent
7. Aflatoxin Mi.: .05 Mg/1 gm

Specifications of Full Cream Milk Powder:-

Chemical and Physical
Moisture: max 3.0%
Protein: min 26.0%
Fat: min 26.0%
Ash: max 6.1 %
PH: 6.3 - 6.7
Purity: Grade A - B
Acidity max 0.15% AS lactic acid

Microbiological
1. Total viable count: max 20.000 c.f. u/1gm
2. Coliform count: max 10gm / 1 gm
3. Salmonella & Bacillus cereus & S. aureus & clostridium: Neg/1g
4. Yeast & moulds: max 10 c.f.u/1gm
5. Aflatoxin MI: 0.05 Mg/1gm
6. Antibiotics residues: Absent