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.