>> Production >> "SPRAVZHNIY SIK" (True juice) >> Specifications

Regarding organoleptic indices the butter complies with the following requirements:

Indices	Features
Appearance	Opaque liquid without pulp or with small reduced of pulp and fruit. Sag of pulp parts id possible.
Taste and odour	Tasty, well expressed, with fruit and mix features. Dewy taste. Secondary smack and odour aren't possible.
Colour	Regular all over the mass.

Regarding physical and chemical indices the cow butter complies with requirements:

Indices	Standart
Fraction of total mass of dry components, % min	9.0
Fraction of total mass of acid, in recalculating for dominant acid, %	0.3 - 2.5
Fraction of total mass of alcohol, % max	0.5
рН, max	4.2
Pulp content in juices with pulp, % max	30
Fraction of total mass of chlorides, max	1.0
Fraction of total mass of soluble dry components in tomato juice, % max (except chlorides)	4.5
Mineral	absent
Plant dash	absent
Fraction of total mass of stevia, mg/dm3 max	60

Chemical and bio pollutants, max level:

Pollutant	Contents, mg/kg, max
Toxic elements:
lead	0.4
cadmium	0.03
arsenic	0.2
mercury	0.02
copper	5.0
zinc	10.0
Micotoxic patulin	0.05

Nitrate content in juices assignid with requirements in MBR №5061

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