White Butter/ Cooking Butter Testing

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.

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)*

₹18,000 / sample

NABL Accredited ISO 17025:2017 Signed Report

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Testing Scope

About This Test

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.

Why It Matters

Purpose of Testing

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)

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	—	—	—