With our comprehensive testing services, you can ensure that your white butter 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.
White butter, also known as cooking butter, is a fresh, unsalted, and non-colored variety of butter obtained by churning fermented or sweet cream. Unlike table butter, it does not contain added salt or color, and it has a soft, creamy texture with a natural white to pale yellow hue. White butter is rich in milk fat (minimum 80%) and widely used in traditional Indian cooking, dairy-based preparations, and industrial food manufacturing. It is typically stored under refrigeration and used shortly after production due to its perishable nature.
To ensure compositional compliance
Milk fat ≥ 80%
Moisture ≤ 16%
Curd content within permissible limits
No added color, preservatives, or salt
To detect adulteration
Check for presence of starch, non-dairy fats (vanaspati, palm oil), detergents, or synthetic milk solids
To ensure microbiological safety
Absence of harmful microbes like E. coli, Salmonella, Listeria monocytogenes, and high total plate counts
To assess chemical contaminants
Screening for antibiotic residues, pesticide residues, heavy metals (e.g., lead, arsenic), and aflatoxins
To evaluate physicochemical parameters
Acidity (as lactic acid), peroxide value, BR (Butyro-refractometer) reading, and organoleptic properties (taste, odor, appearance)
To confirm labeling accuracy (for packaged butter)
Validation of fat and moisture content, manufacturing date, shelf life, and product origin
To conduct shelf-life and stability testing
Evaluation under refrigeration for microbial growth and rancidity during storage
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