With our comprehensive testing services, you can ensure that your butter oil 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.
Milk fat or butter oil is a highly purified dairy fat product obtained from butter or cream by removing almost all moisture and non-fat solids. It typically contains at least 99.6% milk fat and is free from added preservatives or emulsifiers. Butter oil has a high smoke point and a long shelf life, making it suitable for frying, baking, infant formula, confectionery, and dairy-based processed foods. It is heat-treated to achieve microbial stability and is often used in applications requiring concentrated dairy fat.
To ensure compliance with FSSAI standards
Minimum milk fat content (≥ 99.6%)
Moisture content (typically ≤ 0.2%)
Free from non-dairy additives
To detect adulteration
Check for presence of vegetable oils, vanaspati, synthetic fats, or starch
To evaluate microbiological safety
Absence of spoilage organisms and foodborne pathogens such as Salmonella and E. coli
To test for chemical contaminants
Includes pesticide residues, antibiotics, aflatoxins, and heavy metals (lead, mercury, arsenic)
To assess physicochemical properties
Butyro-refractometer (BR) reading
Reichert-Meissl (RM) value
Peroxide value and acidity levels (for freshness and stability)
To verify labeling and purity claims
Ensures product is 100% dairy-based with no artificial additives
Accurate representation of fat content and manufacturing process
To assess shelf-life and storage stability
Performance under ambient and refrigerated conditions over time
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