Sr. No. CHARACTERISTICS EXAMINED RESULTS
1 Colour Reddish Dark Brown
2 Moisture% <=5%
3 Fat% 16-17%
4 pH Value 6.0-6.8
5 Fineness (through 200 mesh) >=98
6 Total Plate count (per gram) >=950
7 Coil-forms (per 100 gram) >=90
8 Yeast Count (per gram) 50
9 Mould Count (per gram) <=80 Cfu
10 Pathogenic Bacteria Negative
11 E Coil / g Absent
12 Salmonella in 25g Absent
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