Consumer Voice - - Test Report -

Fat is an es­sen­tial part of any bal­anced diet pro­vid­ing es­sen­tial fatty acids, fat-sol­u­ble vi­ta­min and, a con­cen­trated source of en­ergy. It is a ma­jor con­stituent of but­ter. The min­i­mum re­quire­ment of fat as per In­dian Stan­dard is 80 per cent for ta­ble but­ter and 82 per cent for white but­ter. scored high­est and was fol­lowed by Paras and Verka.

per­cent­age of fat (88.14).

Milk solids not fat

Re­quire­ment: 1.5 per cent max­i­mum Apart from fat, all other solids such as vi­ta­mins, min­er­als, pro­tein, and lac­tose to­gether make up solids not fat (SNF).

to 1.10 per cent in ta­ble but­ters, and so was The max­i­mum per­mis­si­ble limit of mois­ture in ta­ble but­ter is 16 per cent. The pres­ence of mois­ture is in­her­ent in but­ter pro­cess­ing and to some ex­tent is good for main­tain­ing the taste and odour. An ex­cess of mois­ture com­pro­mises the qual­ity of the but­ter.

the spec­i­fied limit of 16 per cent. of mois­ture (11.28 per cent) and scored high­est in this pa­ram­e­ter.

high­est and was fol­lowed by DMS and Verka.


Salt serves as a preser­va­tive and also as a taste and flavour en­hancer for but­ter. Salt must be ho­moge­nously mixed up dur­ing the pro­cess­ing of but­ter to give it a uni­form taste.

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