Grade designation | Moisture percent by by weight | Fat percent by weight | Unsaponifiable matter percent by Weight (Not More than) | ACID VALUE of extracted fat (Not more than) |
1 | 2 | 3 | 4 | 5 |
Medium fat | 16.0 to 36.0 | 60.1 to 80.0 | 1.0 | 0.50 |
Low Fat | 36.1 to 56.0 | 40.0 to 60.0 | 1.0 | 0.50 |
Description
- It shall be the product in the form of an emulsion of an aqueous phase and milk-fat phase produced to the desired consistency similar to butter. The milk-fat used in the preparation shall conform to the quality requirements stipulated for ‘ghee’ under the Prevention of Food Adulteration Rules, 1955.
- It shall be the product in the form of an emulsion of an aqueous phase and milk-fat phase produced to the desired consistency similar to butter. The milk-fat used in the preparation shall conform to the quality requirements stipulated for ‘ghee’ under the Prevention of Food Adulteration Rules 1955.