Visual inspection It shall be in the form of thick emulsion orunctuous mass, with a pleasant odor, whiteor of uniform color. Complied PLard or lard derivatives Shall not detected Complied PThermal stability It shall be thermostable at a temperature of 37 ℃ ± 1 and humidity of 60 - 70% for 8h Complied PpH value 5-9,5 6,83 PTotal content of fatty substance Not less than 15 % by mass 15,06% PWater content Not more than 70 % by mass 39,82% PPeroxide value Not more than 10 meq/kg 0,73meq/kg PActive matter Not less than 0,3% and not more than 6% 1,2% PEnumeration and detection ofaerobic mesophilic bacteria Not more than 1×103 CFU/ g. <10CFU/ g PEscherichia coli Shall be free from Escherichia coli Complied PStaphylococcus Aureus Shall be free from Staphylococcus Aureus Complied PPseudomonas Aeruginosa Shall be free from Pseudomonas Aeruginosa Complied PCandida albicans Shall be free from Candida albicans Complied PPb Not more than 10ppm N.D PHg Not more than 3ppm N.D PCd Not more than 3ppm N.D PAs Not more than 3ppm N.D P