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.