Fats, Oils & Fat Emulations
Edible oils and fats, derived from plant and animal sources, play a vital role in cooking, nutrition, and food processing. Common plant-based oils like coconut, olive, mustard, soybean, sunflower, and flaxseed oil vary in their fatty acid composition—ranging from saturated to monounsaturated and polyunsaturated fats—each offering unique health benefits and culinary uses.
Product
Test Parameters
Milk/Milk powder, Dairy whitener and whey powder/Cream powder / Flavoured milk / Khoa or mawa/Sweetened condensed milk /Chakka/ Edible acid casein/ Chhana or Paneer /cheese Fermented milk / Evaporated or concentrated milk/ Milk Fat or Butter Oil /Ghee/Table Butter/ Malai / Ice Cream or Kulfi or Chocolate Ice Cream or Softy Ice-Cream/ Milk ice or milk lolly
Physical: Appearance, Odour, Taste Adulterants, Preservatives, Neutralizers
Chemical: Moisture, Total solids, Milk Fat, SNF, Milk protein in milk solids-not-fat, Titrable acidity, Insolubility Index, Total ash, Scorched particles, Total Sodium, Urea, Lactose content as anhydrous lactose, pH ,Reichert Meissl value, Polenske value, Butyro-refractometer reading, FFA as Oleic Acid, Peroxide Value, Baudouin Test, Presence of βsitosterol, Iodine value, Saponification value, Fatty acid composition, Vitamin A, Vitamin D
Microbiological: Aerobic Plate Count, Coliform Count, Staphylococcus aureus (Coagulase positive), Salmonella sp, Yeast & Mould count, Bacillus cereus Listeria monocytogenes, Sulphite Reducing Clostridia, Enterobacter sakazakii (Cronobacter sp)
Heavy Metals: Lead, Copper , Arsenic, Tin, Cadmium Mercury, Methyl mercury
Contaminants: Aflatoxin M1, Melamine, Pesticide Residues, Antibiotics