White Butter Testing
We posses one of the best equipped, structured laboratories with dozen of highly qualified staff. We rigorously test procured milk using various modern technology recommended by prestigious leading laboratories in India. Here are some of the examples of what we test in our White Butter:
Testing Requirement and Method For White Butter as per IS: 3507:1966
| Physical & chemical parameters | |||
| S.No. | Characteristic | Requirements | Method of Test Ref to |
| 1 | Colour | White or pale yellow | IS: 3507:1966 |
| 2 | Moisture % (Max) | 18.0 | IS:3507:1966 |
| 3 | Free Fatty Acid (FFA) % (Max.) | 0.50 | IS:0548(Pt-01)1964 |
| 4 | Curd not more than % | 1.50 | IS: 3507:1966 |
| 5 | B.R.Reading at 40⁰C | 40.0- 43.0 | IS:0548 (Part-1)1964 |
| 6 | Fat | 80.0 to 85.0 | IS: 3507:1966 |
| 7 | R.M.Value (Mini.) | 28.0 | IS: 3507:1966 |
| 8 | P.Value | 1.0 -2.0 | IS: 3507:1966 |
| Microbiological Parameters | |||
| 1 | SPC In 1.0gm | <20000 | IS:5402(Part-1)2002 |
| 2 | Coli form In 0.10gm | Nil | IS:5401(Part-1)2002 |
| 3 | Yeast & Mould In 1.0gm | Less than 10 | IS:5403-1999 |