Product description: ghee is made by melting high quality butter, boiling off the water and separating the clear, golden butter fat from the milk solids. Physical characteristics: color creamish white flavouraroma good taste: characteristic ghee flavor. Chemical composition: moisture (%) 0.12 max. Ffa (% o. A.) 0.38 max. Milk fat (%) 99.88 peroxide value (milli equivalents of oxygenkg fat) 1.42 max bacteriological analysis: total plate count (cfugm)
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Samana, Patiala, Punjab 
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