Butter is a dairy product containing not less than 80% Milk fat. Butter is solid when chilled and at room temperature and liquid when warmed. It is made by churning fresh or fermented cream or milk to separate the Milk fat from the buttermilk. It is generally used as a spread on plain or toasted bread products or Paranthas and a condiment on cooked vegetables, as well as in various cooking. Butter consists of butterfat, milk proteins and water, and often added salt.
Butter vs Cheese Vs Ghee
- Butter:Milk cream is used to make butter. Butter is mixture of milk fat + buttermilk + water.
- Cheese:When you separate liquid portion of milk from milk curd it becomes Cheese. Cut into the cubes or give desired shape and texture.
- Ghee:When you heat butter to the degree that the butter gets clarified you will get the Pure Ghee.
VOICE Society has conducted comparative testing on about 8 brands of fresh Butter as per national standard in an independent, NABL accredited laboratory. Though there are other variants namely White & Plain Butter (w/o salt) being also sold but in minimal quantity.The popular brands are Amul, Mother Dairy, Paras, Gowardhan, Verka,Vita, Britannia and DMS.
The test programme for Comparative Testing study is mainly based on relevant Indian Standard IS:13690 and Food Safety Standard regulation for Fresh Butter. For consumer acceptability sensory panel tests will be conducted involving experts/regular consumers of Butter.