Quality Parameters: Ghee & Butteroil

Standards are defined for Ghee and Butteroil, with variations based on milk source (Cow, Buffalo, Mixed). Key parameters include:

Moisture: Max limit (typically ≤ 0.5%). Moisture content is a critical parameter as high levels can lead to microbial growth and reduce shelf life. The standard method for moisture determination involves oven drying or Karl Fischer titration.
Milk Fat: Min percentage (typically ≥ 99.5%). Milk fat is the primary component of ghee and butteroil, contributing to its characteristic flavor and texture. A minimum percentage ensures the product’s authenticity and quality.
Butyro-refractometer (BR) Reading: Refractive index measured at 40°C (specific values vary by region/milk type). The BR reading measures the refractive index of the fat, which is related to its composition. Factors like temperature and milk source can influence the reading.
Reichert-Meissl (RM) Value: Measures volatile fatty acids characteristic of milk fat (specific values vary). The RM value specifically measures volatile fatty acids like butyric acid, which are unique to milk fat. It is a key indicator of ghee’s authenticity and can help detect adulteration.
Polenske Value (PV): Measures insoluble volatile fatty acids (specific values vary). The PV helps differentiate between different types of fats and oils based on their insoluble volatile fatty acid content.
Free Fatty Acids (FFA) / Acid Value: Indicates freshness (limits vary). FFA and acid value measure the extent of hydrolytic rancidity. High values indicate the breakdown of fat molecules, leading to undesirable flavors and odors. This parameter reflects the quality of raw materials and storage conditions.
Baudouin Test: Must be negative (checks for Vanaspati adulteration). The Baudouin test is a colorimetric test that detects the presence of sesame oil, which is often added to Vanaspati (hydrogenated vegetable oil). A negative result confirms the absence of Vanaspati adulteration.
Test for Vegetable Fats/Oils: Must be negative (checks for non-milk fat adulteration). This test employs various chemical reactions and chromatographic techniques to identify the presence of vegetable oils, ensuring the purity of ghee and butteroil.
Test for Animal Body Fats: Must be negative (checks for adulteration with other animal fats). This test uses specific chemical reactions to detect the presence of non-milk animal fats, ensuring the product’s authenticity and adherence to standards.

Note: Specific ranges for BR, RM, and PV values depend on the geographical region and the type of milk fat (cow/buffalo) as defined in the regulations.