Table Butter Testing

With our comprehensive testing services, you can ensure that your table butter 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 : 5 Nos (Minimum 500 gm)*

Method Reference

FSSAI, IS, In-House

Turnaround Time

7 - 8 Days

Sample Quantity

5 Nos (Minimum 500 gm)*

₹16,000 / sample

NABL Accredited ISO 17025:2017 Signed Report

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Testing Scope

About This Test

Table butter is a dairy product obtained by churning cream, separating the fat from buttermilk, and kneading it into a smooth, uniform texture. As per FSSAI, table butter must contain not less than 80% milk fat, a maximum of 1.5% curd, and not more than 16% moisture. Common salt may be added up to 3% for taste. It is widely consumed as a spread and used in cooking, baking, and food preparation. Table butter is usually sold in packed, refrigerated form and may be made from cow or buffalo milk or both.

Why It Matters

Purpose of Testing

To verify compositional compliance Milk fat ≥ 80%

Moisture ≤ 16%

Curd ≤ 1.5%

Salt (if added) ≤ 3%

To detect adulteration Check for the presence of starch, synthetic milk fat, vanaspati, or non-dairy fats

To ensure microbiological safety Absence of harmful microbes such as E. coli, Salmonella, Listeria, and yeast & mold counts

To test for chemical contaminants Residues of pesticides, antibiotics, heavy metals (lead, mercury, arsenic), and aflatoxins

To evaluate physicochemical parameters Acidity (as lactic acid), peroxide value, BR reading, and organoleptic properties

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	—	—	—
Microbiological Examination	—	—	—
Adulterant	—	—	—