With our comprehensive testing services, you can ensure that your cream and malai meets FSSAI safety and quality standards. We analyze key parameters, including fat content, SNF, additives, microbial load, adulterants, and contaminants, to ensure compliance and consumer safety.
Cream (commonly referred to as Malai in Indian households) is the high-fat layer skimmed from the surface of milk after boiling or centrifugation. It contains a minimum of 25% milk fat (in case of table cream) and up to 40% or more in clotted or heavy cream. Malai is traditionally collected during milk boiling, while cream can also be commercially prepared through separation. Both are used in culinary preparations, desserts, and dairy-based products for their rich texture and flavor.
Testing of cream and malai is essential to ensure:
Compliance with FSSAI fat standards, typically ≥ 25% for light cream and higher for heavy or clotted cream
Microbiological safety, including detection of pathogens like E. coli, Salmonella, Listeria, and Coliforms
Detection of adulterants such as added starch, synthetic fats, detergent, or whitening agents
Verification of physical properties such as viscosity, spreadability, and consistency
Contaminant analysis for pesticide residues, antibiotics, heavy metals, and aflatoxins
Assessment of freshness and spoilage markers, especially in unpackaged or local products
Label claim verification for packaged cream, including fat content and storage instructions
Shelf-life evaluation under recommended refrigeration conditions
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