Butter means the fatty product derived exclusively from milk of Cow and/or Buffalo or its products principally in the form of an emulsion of the type water-in-oil. The product may be with or without added common salt and starter cultures of harmless lactic acid and / or flavour producing bacteria. Table butter shall be obtained from pasteurised milk and/ or other milk products which have undergone adequate heat treatment to ensure microbial safety. It shall be free from animal, body fat, vegetable oil and fat, mineral oil and added flavour. It shall have pleasant taste and flavour free from off flavour and rancidity. It may contain food additives permitted in these Regulations including Appendix A. It shall conform to the microbiological requirements prescribed in Appendix B.

Provided that where butter is sold or offered for sale without any indication as to whether it is table or desi butter, the standards of table butter shall apply.
It shall conform to the following requirements:

Product	Moisture	Milk Fat	Milk solids not Fat	Commonsalt
Table	Not more than	Not less than	Not more than 1.5	Not more than 3.0
Butter	16.0 percent m/m	80.0 percent m/m	percent m/m	percent m/m
Desi		Not less than
Cooking
Butter		76.0 percent m/m

Ghee means the pure clarified fat derived solely from milk or curd or from desi (cooking) butter or from creamto which no colouring matter or preservative has been added. The standards of quality of ghee produced in a State or Union Territory specified in column 2 of the Table below shall be as specified against the said State or Union Territory in the corresponding Columns 3,4,5 and 6 of the said Table.

Name of the State/Union Territory	Butyro Refractometer reading at 40C	Minimum Reichert Value	Percentage of FFA as oleic acid (max.)	Percentage of Moisture (Max.)
Andhra Pradesh	40.0 to 43.0	24	3	0.5
Andaman & Nicobar Islands	41.0 to 44.0	24	3	0.5
Arunachal Pradesh	40.0 to 43.0	2	3	0.5
Assam	40.0 to 43.0	26	3	0.5
Bihar	40.0 to 43.0	28	3	0.5
Chandigarh	40.0 to 43.0	28	3	0.5
Chattisgarh	40.0 to 43.0	26	3	0.5
Dadra and Nagar haveli	40.0 to 43.0	24	3	0.5
Delhi	40.0 to 43.0	28	3	0.5
Goa	40.0 to 43.0	26	3	0.5
Daman & Diu	40.0 to 43.5	24	3	0.5
Gujarat
Areas other than cotton tract areas	40.0 to 43.5	24	3	0.5
Cotton tract areas	41.5 to 45.0	21	3	0.5
Haryana
Areas other than cotton tract areas	40.0 to 43.0	28	3	0.5
Cotton tract areas	40.0 to 43.0	26	3	0.5
Himachal Pradesh	40.0 to 43.0	26	3	0.5
Jammu & Kashmir	40.0 to 43.0	26	3	0.5
Jharkhand	40.0 to 43.0	28	3	0.5
Karnataka
Areas other than Belgaum district	40.0 to 43.0	24	3	0.5
Belgaum district	40.0 to 44.0	26	3	0.5
Kerela	40.0 to 43.0	26	3	0.5
Lakshwadeep	40.0 to 43.0	26	3	0.5
Madhya Pradesh
Areas other than cotton tract areas	40.0 to 44.0	26	3	0.5
Cotton tract areas	41.5 to 45.0	21	3	0.5
Maharashtra
Areas other than cotton tract areas	40.0 to 43.0	26	3	0.5
Cotton tract areas	41.5 to 45.0	21	3	0.5
Manipur	40.0 to 43.0	21	3	0.5
Meghalya	41.0 to 43.0	26	3	0.5
Mizoram	40.0 to 43.0	26	3	0.5
Nagaland	40.0 to 43.0	26	3	0.5
Orissa	40.0 to 43.0	26	3	0.5
Pondicheery	40.0 to 44.0	26	3	0.5
Punjab	40.0 to 43.0	26	3	0.5
Rajasthan
Areas other than Jodhpur District	40.0 to 43.0	26	3	0.5
Jodhpur district	41.5 to 45.0	26	3	0.5
Tamil Nadu	41.0 to 44.0	24	3	0.5
Tripura	40.0 to 43.0	26	3	0.5
Uttar Predesh	40.0 to 43.0	26	3	0.5
Uttarakhand	40.0 to 43.0	26	3	0.5
West Bengal
Areas other than Bishnupur sub division	40.0 to 43.0	28	3	0.5
Bishnupur sub division	41.5 to 45.0	21	3	0.5
Sikkim	40.0 to 43.0	28	3	0.5

(Baudouin test shall be negative) Explanation.-By cotton tract is meant the areas in the States where cotton seed is extensively fed to the cattle
Milkfat / Butter oil and Anhydrous Milk fat / Anhydrous Butter oil means the fatty products derived exclusively from milk and/ or products obtained from milk by means of process which result in almost total removal of water and milk solids not fat. It shall have pleasant taste and flavour free from off odour and rancidity. It shall be free from vegetable oil/ fat, animal body fat, mineral oil, added flavour and any other substance foreign to milk. It may contain food additives permitted in these regulations including Appendix A. It shall conform to the microbiological requirements prescribed in Appendix B. It shall conform to the following requirements:—

Requirements	Milk fat/Butter Oil	Anhydrous milk fat/ Anhydrous Butter Oil
B.R reading at 40°C	40-44	40-44
Moisture m/m	Not more than 0.4 percent	Not more than 0.1 percent
Milk Fat m/m	Not less than 99.6 percent	Not less than 99.8 percent
Reichert Value	Not less than 24	Not less than 24
F.F.A as oleic acid	Not more than 0.4 percent	Not more than 0.3 percent
Peroxide Value (milli eqvt of Oxygen/ Kg fat)	Not more than 0.6 percent	Not more than 0.3 percent
Boudouins Test	Negative	Negative