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.
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.
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
To assess labeling and nutritional claims
Validation of fat, salt, and moisture content on packaging
To determine shelf-life and storage behavior
Evaluate rancidity, microbial load, and sensory changes under cold storage
Full Address
Full Address
Full Address
Full Address
Reviews
There are no reviews yet.