A2 Cow Ghee - Premium Quality A2 Beta-casein From Indigenous Breeds, Golden Yellow Color, Pleasant Nutty Flavor, Smooth Texture, Shelf Life Of 12 Months

A2 Cow Ghee: Derived from the milk of cows producing A2 beta-casein protein. Typically sourced from indigenous breeds such as Gir, Sahiwal, and Red Sindhi. Physical Characteristics Color: Golden yellow to pale yellow. Consistency: Semi-solid at room temperature (20-25A A C), becoming liquid when warmed. Texture: Smooth, granular. Odor: Characteristic rich aroma, free from rancidity. Taste: Pleasant, nutty flavor. Chemical Properties Moisture Content: Not more than 0.5% Fat Content: Minimum 99.5% Free Fatty Acids: Not more than 3.0% as oleic acid. Peroxide Value: Not more than 5.0 meq O2/kg of fat. Unsaponifiable Matter: Not more than 1.5% Butyric Acid: Minimum 12% Smoke Point: Minimum 250A A C Microbiological Standards Total Plate Count (TPC): Not more than 10,000 CFU/g Coliform Count: Not detectable in 0.1 g Yeast and Mold Count: Not more than 50 CFU/g Pathogens: Free from pathogenic microorganisms like Salmonella, Listeria, and E. coli. 5. Nutritional Information (per 100g) Calories: 876 kcal Total Fat: 99.8 g Saturated Fat: 62.4 g Monounsaturated Fat: 29.4 g Polyunsaturated Fat: 3.6 g Cholesterol: 256 mg Vitamin A: 3069 IU Vitamin E: 2.4 mg Conjugated Linoleic Acid (CLA): 0.5-1.5 g Packaging Materials: Food-grade, non-reactive containers such as glass jars, tin cans, or BPA-free plastic containers. Sealing: Hermetically sealed to prevent contamination. Labeling: Clear and legible, including: Product name and type (A1 or A2 Cow Ghee) Net weight Manufacturer details Batch number Date of manufacture and best before date Storage instructions Storage and Shelf Life Storage Conditions: Store in a cool, dry place away from direct sunlight. Shelf Life: Typically 12 months when stored under appropriate conditions. Quality Assurance Quality Control: Regular testing for adherence to chemical, physical, and microbiological specifications. Certification: Should comply with local food safety standards and certifications such as FSSAI (India), FDA (USA), or relevant authorities.