PRODUCT DATA SHEET

UNSALTED BUTTER
Product Characteristics Typical Nutritional Analysis
Amul unsalted butter is a product obtained from (average values per 100g)
pasteurized cream separated from fresh milk. The Energy 740 kcal
raw material is fresh bovine milk (mix of cow and Energy from fat 738 kcal
buffalo milk) to which no preservatives, neutralizers, Total fat 82 g
or any other chemicals are added. Saturated fat 53.3 g
Trans fat 3g
Suggested Uses Total carbohydrates 0g
 Recombined milk, ice cream mixes and Added sugar 0g
confectionery products. Dietary fiber 0g
 Ingredient in bakery products, etc. Protein 0.5 g

Packaging Typical Physical Properties

Amul unsalted butter is packed in HM-HDPE liner Uniform, pale to light
bags inside a 5 ply corrugated box. No staples or Colour
yellow
metal fasteners are used. Flavour Clean & fresh
Net weight 15.0 kg Firm at 15.5°C, Uniform,
Gross weight 15.5 kg Texture Smooth and not Greasy /
Oily
Storage and Handling
Unsalted butter is perishable and can absorb odours. Typical Microbiological Analysis
It is recommended that the product is stored Aerobic Plate Count <5000 cfu/g
continuously below -18°C in an odour-free Coliforms Absent per g
environment. Stocks should be used in rotation E.coli Absent per g
preferably within 12 months from date of packaging. Yeast and Mold Absent per g
S.aureus (coag.pos.) Absent per g
Composition Salmonella Absent per 25 g
Milk fat. Anaerobic spore count Absent per g
Listeria monocytogens Absent per g
Typical Chemical Analysis
Free Fatty Acid (oleic acid) <0.3% Quality Assurance
Titratable Acidity (lactic acid) <0.03% The product is manufactured under strict quality
assurance procedures which are enforced at all
Typical Compositional Analysis times. The manufacturing environment is also subject
Milk Fat 83.3% to regular monitoring and control.
Moisture 15.7%
Milk Solids not Fat 1.0% Final product is sampled and tested for chemical,
sensory and microbial parameters using
internationally recognized procedures.

During storage and shipment, precautions are taken

to ensure that the product quality is maintained. Each
package is identified, enabling traceability.
Suggested Labelling
Unsalted Butter
Allergens: Contains milk and dairy products

UNSALTED BUTTER
(Min. 82% Fat)

INGREDIENTS : Milk Fat

Keep Frozen

Nutritional Information* per 100g SHIPPING MARK :

Energy, kcal 740 NET WEIGHT : 15 kg (BULK)
Total Fat, g 82.0 GROSS WEIGHT : 15.5 kg
Saturated Fat, g 53.3
BATCH NO. :
DATE OF MFG. :
Trans Fat, g 3.0
DATE OF EXP. :
Total Carbohydrate, g 0.0
Added sugar, g 0.0
Protein, g 0.5
*Approx. values

Exported by: Gujarat Co-operative Milk Marketing Federation Ltd., ANAND 388 001, INDIA
FSSAI Lic. No.: 10012021000071
Email: export@amul.coop
Manufactured by: Kaira District Co-operative Milk Producers’ Union Ltd., ANAND 388 001, INDIA.
FSSAI Lic. No.: 10012021000243
“PRODUCT OF INDIA”
Note: Manufacturing unit could change.
 PRODUCT SPECIFICATION SHEET

UNSALTED BUTTER
Physical
Units Min. Max. Reference Method
Colour - Uniform, shall not show streakiness,
motting, strains or curd
Texture - Firm at 15.5°C, Uniform, Smooth and IS:13690:1992
not Greasy / Oily. Show uniform fine
granular surface on breaking
Free moisture - - Absent As per SOP
Melting point °C 25.0 36.0 As per SOP
Refractive index at 40°C 1.453 1.457 As per SOP

Sensory
Units Min. Max. Reference Method
Flavour and Taste - Clean and fresh, free from IS:13690:1992
objectionable taint or rancidity, melts
readily on tongue
Visual moulds - - Absent As per SOP

Chemical
Units Min. Max. Reference Method
Moisture % m/m - 15.90 IS:3507:1966
Fat % m/m 82.00 - IS:3507:1966
Free Fatty Acid % m/m
- 0.3 IS:3508:1966
as OA
Curd % m/m 0.80 1.00 IS:3507:1966

Microbiological
Units Min. Max. Reference Method
Aerobic plate count cfu/g - 5000 IS:5402:2012
Coliforms per g - Absent IS:5401(Part I/II):(2002/2012)
Yeast & Mould per g - Absent IS: 5403:1999
E.coli per g - Absent IS:5887(Part 1):1976
Salmonella & Shigella per 25g - Absent IS:5887(Part 3):1999 & (Part 7):1999
S.aureus (coag.pos.) per g - Absent IS:5887(Part 2):1976 & (Part 8):2002
Anaerobic spores per g - Absent SP:18(Part XI):1981
Listeria monocytogenes per g - Absent IS:14988(Part 2):2002

Other
 Meets Codex standard