Hatsun Agro Product Ltd.

Ghee

Characteristics

  • Butter or Fresh pasteurized cream derived from pure Cow's milk is used as raw material
  • Light yellow in colour.
  • Free from particles with a smooth fine grain structure.
  • Has a clear and pleasant flavour, free from sour, bitter or rancid taints.

Analytical Facets

S.No Parameter Unit Standard
1 Milk Fat % by mass 99.7 Min
2 Moisture % by mass 0.3 Max
3 Free Fatty Acids(as oleic acid) % by mass 0.3 Max
4 Peroxide Value meq / kg 0.2 to 0.3
5 Reichert-Meissl (RM) Value - 24 Min
6 Polenske (P) Value - 2 Max
7 Butyro -Refractometer(B.R Reading at 40° C) - 41 to 44
8 Baudouin Test - Negative
S.No Parameter Unit Standard
1 Coliform cfu /0.1g Absent
2 SPC cfu /g 5000 Max
3 E.coli cfu /g Absent
4 Salmonella cfu /25g Absent
5 Shigella cfu /25g Absent
6 Staphylococcus aureus(Coagulase +ve) cfu /g Absent
7 Anaerobic Spore Count cfu /g Absent
8 Listeria monocytogens cfu /g Absent
9 Yeast and Moulds cfu /g Absent

Packing and Shelf life

  • Packed in Food Lacquered Tin.
  • Pack size of 15 kg
  • Best before 9 months from the date of manufacture when stored in cool and dry place.

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