Ghee Testing

With our comprehensive testing services, you can ensure that your ghee 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.

Method Ref.: FSSAI, IS, In-House

TAT : 7 - 8 Days

Required sample quantity : Minimum 500 gm*

Method Reference

FSSAI, IS, In-House

Turnaround Time

7 - 8 Days

Sample Quantity

Minimum 500 gm*

₹19,000 / sample

NABL Accredited ISO 17025:2017 Signed Report

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Testing Scope

About This Test

Ghee is a clarified dairy fat obtained by heating butter or cream to separate the milk solids and water, leaving behind a golden, aromatic fat. As per FSSAI standards, ghee must contain a minimum of 99.7% milk fat and should be free from added coloring, preservatives, or non-dairy fats. Ghee is widely used in Indian cooking, Ayurveda, bakery, and food processing for its rich flavor, high smoke point, and long shelf life. It may be derived from cow, buffalo, or mixed milk sources.

Why It Matters

Purpose of Testing

To verify compliance with FSSAI compositional standards Milk fat content ≥ 99.7%

Moisture ≤ 0.3%

Free fatty acid and BR (Butyro-refractometer) readings within limits

To detect adulteration Check for the presence of vanaspati, starch, soap, detergents, or mineral oils

Detection of non-dairy fats and synthetic substances

To evaluate microbiological safety Ensure the absence of harmful microbes such as Salmonella, E. coli, and Listeria

To test for chemical contaminants Analysis of pesticide residues, aflatoxins, heavy metals (lead, arsenic), and antibiotics

To assess physicochemical parameters Reichert-Meissl (RM) value, Polenske value, saponification value

What's Tested

Test Parameters

7 parameters covered under this service

Parameter	Method Ref.	NABL	Unit
General Parameters	—	—	—
Heavy Metals	—	—	—
Methyl Mercury	—	—	—
Melamine	—	—	—
Pesticide Residues	—	—	—
Additives	—	—	—
Adulterant	—	—	—