Havarti Testing

With our comprehensive testing services, you can ensure that your Havarti meets FSSAI safety and quality standards. We analyze key parameters, including fat content, SNF, microbial load, adulterants, and contaminants, to ensure compliance and consumer safety.

Method Ref.: FSSAI, IS, In-House

TAT : 6 - 7 Days

Required sample quantity : 5 Nos (Minimum 500 gm)*

Method Reference

FSSAI, IS, In-House

Turnaround Time

6 - 7 Days

Sample Quantity

5 Nos (Minimum 500 gm)*

₹18,000 / sample

NABL Accredited ISO 17025:2017 Signed Report

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Testing Scope

About This Test

Havarti is a semi-soft, ripened cheese made from pasteurized cow’s milk, characterized by its smooth, creamy texture and small, irregular holes (eyes) throughout the body. As per FSSAI standards, it should contain a minimum milk fat content on dry matter basis and conform to prescribed moisture limits to ensure its typical rich yet mild buttery flavor. Havarti is typically aged for a short period, giving it a subtle tang and a supple, sliceable consistency. It is free from added starches or non-dairy fats and complies with microbiological and compositional safety requirements, making it suitable for direct consumption or culinary use. The cheese may be plain or seasoned with herbs and spices, and must be packaged and stored under hygienic, refrigerated conditions to preserve quality and safety.

Why It Matters

Purpose of Testing

Havarti is a semi-soft, ripened cheese made from pasteurized cow’s milk, characterized by its smooth, creamy texture and small, irregular holes (eyes) throughout the body. As per FSSAI standards, it should contain a minimum milk fat content on dry matter basis and conform to prescribed moisture limits to ensure its typical rich yet mild buttery flavor. Havarti is typically aged for a short period, giving it a subtle tang and a supple, sliceable consistency. It is free from added starches or non-dairy fats and complies with microbiological and compositional safety requirements, making it suitable for direct consumption or culinary use. The cheese may be plain or seasoned with herbs and spices, and must be packaged and stored under hygienic, refrigerated conditions to preserve quality and safety.

What's Tested

Test Parameters

7 parameters covered under this service

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