Butter and paneer are high-value dairy staples produced extensively across creameries, cooperative dairies, and commercial food processing units in Tamil Nadu. Because these products have high moisture (paneer) or high fat content (butter), they are exceptionally vulnerable to rancidity, bacterial proliferation, and adulteration. Professional testing protects your brand and helps you:

• Comply with FSSAI Regulations: Meet strict statutory limits set by the FSSAI (Food Safety and Standards Authority of India) regarding minimum milk fat, moisture limits, solid-not-fat (SNF), and salt content.
• Detect Adulteration & Extraneous Fats: Screen butter for illegal substitution with cheaper animal body fats or vegetable oils, and check paneer for unauthorized starch, binders, or reconstituted milk solids.
• Control Rancidity & Oxidation (for Butter): Measure Free Fatty Acids (FFA) and Peroxide Value (PV) to monitor butter freshness and prevent oxidative rancidity during cold storage.
• Guarantee Microbiological Safety: Detect and eliminate moisture-driven pathogens, coliforms, yeast, and mold that can cause early spoilage or foodborne illness in high-protein products like paneer.