Standards

Regulatory bodies such as Prevention of Food Adulteration Act, Bureau of Indian Standards etc., have laid quality standards for butter so that a customer gets a uniform and quality product from the market.

 

i. Prevention of Food Adulteration (PFA) Act

According to the Prevention of Food Adulteration Rules (1976), Table/Creamery butter means the product obtained from cow or buffalo milk or a combination thereof or from cream or curd obtained from cow or buffalo milk or a combination thereof with or without the addition of common salt and annatto or carotene as colouring matter. It shall be free from animal fat, wax and mineral oils, vegetable oils and fats. No preservative except common salt and no colouring matter except carotene or annatto may be added. It shall contain not less than 80 per cent by weight of milk fat, not more than 1.5 per cent by weight of curd, and not more than 3.0 per cent by weight of common salt. Diacetyl may be added as flavouring agent but shall not exceed 4.0 parts per million.

 

ii. Bureau of Indian Standards (BIS) for Butter

Table butter means the product made from pasteurized cream obtained from pasteurized milk of cow or buffalo or a combination thereof with or without ripening with the use of standard lactic culture, addition of common salt, annatto or carotene as the colouring matter and diacetyl as flavouring agent. BIS specifications for butter are given in the Table 

BIS (IS13690: 1992) standards for butter