ABSTRACT
Butter is a product produced by the concentration of milk fat by destabilizing cream or milk emulsion. Butter is a fat-rich product and principally a water- in-oil type emulsion. During the churning process of milk or cream, the fat globules coalesce to form a fine granular mass. According to Codex standards, butter should contain 80% fat (minimum); 16% moisture (maximum) and 2% milk SNF (maximum). Ingredients like NaCl, starter culture and water can be permitted as per the regulatory guidelines. To safeguard the interest of the consumers for quality product and assured composition, different regulatory agencies have laid down analytical procedures for compositional analysis of butter. in this chapter, brief principle and procedure for analysis of different parameters of butter like moisture, fat, curd, salt, and acidity are discussed.
