Butter means the fatty product derived exclusively from milk of Cow and/or Buffalo or its products principally in the form of an emulsion of the type water-in-oil. The product may be with or without added common salt and starter cultures of harmless lactic acid and / or flavour producing bacteria. Table butter shall be obtained from pasteurised milk and/ or other milk products which have undergone adequate heat treatment to ensure microbial safety. It shall be free from animal, body fat, vegetable oil and fat, mineral oil and added flavour. It shall have pleasant taste and flavour free from off flavour and rancidity. It may contain food additives permitted in these Regulations including Appendix A. It shall conform to the microbiological requirements prescribed in Appendix B.
Provided that where butter is sold or offered for sale without any indication as to whether it is table or desi butter, the standards of table butter shall apply.
It shall conform to the following requirements:
Product | Moisture | Milk Fat | Milk solids not Fat | Commonsalt |
---|---|---|---|---|
Table | Not more than | Not less than | Not more than 1.5 | Not more than 3.0 |
Butter | 16.0 percent m/m | 80.0 percent m/m | percent m/m | percent m/m |
Desi | Not less than | |||
Cooking | ||||
Butter | 76.0 percent m/m |
Ghee means the pure clarified fat derived solely from milk or curd or from desi (cooking) butter or from creamto which no colouring matter or preservative has been added. The standards of quality of ghee produced in a State or Union Territory specified in column 2 of the Table below shall be as specified against the said State or Union Territory in the corresponding Columns 3,4,5 and 6 of the said Table.
Name of the State/ Union Territory | Butyro Refractometer reading at 40C | Minimum Reichert Value | Percentage of FFA as oleic acid (max.) | Percentage of Moisture (Max.) |
---|---|---|---|---|
Andhra Pradesh | 40.0 to 43.0 | 24 | 3 | 0.5 |
Andaman & Nicobar Islands | 41.0 to 44.0 | 24 | 3 | 0.5 |
Arunachal Pradesh | 40.0 to 43.0 | 26 | 3 | 0.5 |
Assam | 40.0 to 43.0 | 26 | 3 | 0.5 |
Bihar | 40.0 to 43.0 | 28 | 3 | 0.5 |
Chandigarh | 40.0 to 43.0 | 28 | 3 | 0.5 |
Chattisgarh | 40.0 to 44.0 | 26 | 3 | 0.5 |
Dadra and Nagar haveli | 40.0 to 43.0 | 24 | 3 | 0.5 |
Delhi | 40.0 to 43.0 | 28 | 3 | 0.5 |
Goa | 40.0 to 43.0 | 26 | 3 | 0.5 |
Daman & Diu | 40.0 to 43.5 | 24 | 3 | 0.5 |
Gujarat | ||||
Areas other than cotton tract areas | 40.0 to 43.5 | 24 | 3 | 0.5 |
Cotton tract areas | 41.5 to 45.0 | 21 | 3 | 0.5 |
Haryana | ||||
Areas other than cotton tract areas | 40.0 to 43.0 | 28 | 3 | 0.5 |
Cotton tract areas | 40.0 to 43.0 | 26 | 3 | 0.5 |
Himachal Pradesh | 40.0 to 43.0 | 26 | 3 | 0.5 |
Jammu & Kashmir | 40.0 to 43.0 | 26 | 3 | 0.5 |
Jharkhand | 40.0 to 43.0 | 28 | 3 | 0.5 |
Karnataka | ||||
Areas other than Belgaum district | 40.0 to 43.0 | 24 | 3 | 0.5 |
Belgaum district | 40.0 to 44.0 | 26 | 3 | 0.5 |
Kerela | 40.0 to 43.0 | 26 | 3 | 0.5 |
Lakshwadeep | 40.0 to 43.0 | 26 | 3 | 0.5 |
Madhya Pradesh | ||||
Areas other than cotton tract areas | 40.0 to 44.0 | 26 | 3 | 0.5 |
Cotton tract areas | 41.5 to 45.0 | 21 | 3 | 0.5 |
Maharashtra | ||||
Areas other than cotton tract areas | 40.0 to 43.0 | 26 | 3 | 0.5 |
Cotton tract areas | 41.5 to 45.0 | 21 | 3 | 0.5 |
Manipur | 40.0 to 43.0 | 26 | 3 | 0.5 |
Meghalya | 40.0 to 43.0 | 26 | 3 | 0.5 |
Mizoram | 40.0 to 43.0 | 26 | 3 | 0.5 |
Nagaland | 40.0 to 43.0 | 26 | 3 | 0.5 |
Orisssa | 40.0 to 43.0 | 26 | 3 | 0.5 |
Pondicherry | 40.0 to 44.0 | 26 | 3 | 0.5 |
Punjab | 40.0 to 43.0 | 28 | 3 | 0.5 |
Rajasthan | ||||
Areas other than Jodhpur District | 40.0 to 43.0 | 26 | 3 | 0.5 |
Jodhpur district | 41.5 to 45.0 | 21 | 3 | 0.5 |
Tamil Nadu | 41.0 to 44.0 | 24 | 3 | 0.5 |
Tripura | 40.0 to 43.0 | 26 | 3 | 0.5 |
Uttar Pradesh | 40.0 to 43.0 | 26 | 3 | 0.5 |
Uttarakhand | 40.0 to 43.0 | 26 | 3 | 0.5 |
West Bengal | ||||
Areas other than Bishnupur sub division | 40.0 to 43.0 | 28 | 3 | 0.5 |
Bishnupur sub division | 41.5 to 45.0 | 21 | 3 | 0.5 |
Sikkim | 40.0 to 43.0 | 28 | 3 | 0.5 |
(Baudouin test shall be negative) Explanation.-By cotton tract is meant the areas in the States where cotton seed is extensively fed to the cattle
Milkfat / Butter oil and Anhydrous Milk fat / Anhydrous Butter oil means the fatty products derived exclusively from milk and/ or products obtained from milk by means of process which result in almost total removal of water and milk solids not fat. It shall have pleasant taste and flavour free from off odour and rancidity. It shall be free from vegetable oil/ fat, animal body fat, mineral oil, added flavour and any other substance foreign to milk. It may contain food additives permitted in these regulations including Appendix A. It shall conform to the microbiological requirements prescribed in Appendix B. It shall conform to the following requirements:—
Requirements | Milk fat/Butter Oil | Anhydrous milk fat/ Anhydrous Butter Oil |
---|---|---|
B.R reading at 40°C | 40-44 | 40-44 |
Moisture m/m | Not more than 0.4 percent | Not more than 0.1 percent |
Milk Fat m/m | Not less than 99.6 percent | Not less than 99.8 percent |
Reichert Value | Not less than 24 | Not less than 24 |
F.F.A as oleic acid | Not more than 0.4 percent | Not more than 0.3 percent |
Peroxide Value (milli eqvt of Oxygen/ Kg fat) | Not more than 0.6 percent | Not more than 0.3 percent |
Boudouins Test | Negative | Negative |
SIDHARTH SWAROOP says
IS THERE ANY LIMIT FOR FFA IN BUTTER IF ITS USED AS RAW MATERIAL FOR MAKING GHEE OR BUTTER OIL?
WHAT TO DO IF FFA IN FINAL PRODUCT EXCEEDS THE LIMIT VALUE?
FSH Team says
Whatever food material whether is it used as a raw material for the preparation of another food or otherwise, that should comply with the standards defined under Food Safety & Standards (Food Products Standards & Food Additives) Regulations. And the finished products should also comply with the standards defined under FSSAi regulations and you should apply your technical skills ensure that the final product is within the prescribed limits.
As per FSSAI guidelines, Ghee can only be prepared from milk or curd or from desi cooking butter or cream where no colouring matter or preservatives have been added.
rahul says
Sir, I want to know can I manufacturer eatable ghee “I.e ghee for sweets, daily home use” with out fssai no.
FSH Team says
No, You can’t do any kind of food business without FSSAI Registration/ License.
sonu says
What are the REICHERT MISSEL value standard of ghee as per fssai for Haryana state ????
Bhagwat kharbal says
what is th flash point / smoke point of Butter
Ajay says
Previously under pfa the limit for ffa was 3 has it been changed to 0.3 or its just a mistake
Shubham Kulkarni says
For Desi Ghee, if Minimum Reichert Value is showing less than FSSAI requirements. Then what will be solution to increase Minimum Reichert Value.
State dairy lab says
whether any adulteration detection tests are there for butter ?
Sumit Khanna says
What are mandatory regulations to be followed while selling the ghee prepared from cows milk??
FSH Team says
You have to follow FSS Act, Rules Nd relevant regulations