RG Pure Cow Ghee quality check span raw material sourcing, chemical verification, visual quality control, and regulatory testing set by FSSAI and AGMARK.
- Physical & Sensory Quality Checks
|
Test / Check
|
Quality Standard
|
What It Detects
|
|
Color Check
|
Bright golden yellow
|
Presence of natural -carotene in cow milk (distinguishes it from buffalo ghee)
|
|
Granulation (Danedar Structure)
|
Uniform, fine-to-medium grains
|
Confirms proper controlled cooling (improper cooling causes smooth, lard-like separation)
|
|
Aroma & Flavor
|
Rich, nutty, slightly caramelized aroma
|
Ensures optimal browning during clarification without scorching or burning
|
|
Moisture Content
|
0.3% – 0.5%
|
Excess water leads to microbial growth and shortens shelf life
|
- Mandatory Chemical & Lab Tests
Commercial processors must clear chemical tests to ensure purity and rule out adulteration:
- Reichert-Meissl (RM) Value ( 28 for AGMARK Special Grade): Measures short-chain volatile fatty acids. Milk fat has a uniquely high RM value; a low RM value indicates added vegetable oils or animal body fat.
- Butyro-Refractometer (BR) Reading (40.0 – 44.0 at 40°C): Measures light refraction through liquid fat to detect foreign oils.
- Free Fatty Acid (FFA as Oleic Acid) ( 1.4%): Indicates fat freshness. Higher levels mean the cream or butter was rancid before heating.
- Baudouin Test (Must be Negative): Specific chemical reaction test used to detect hidden Vanaspati (partially hydrogenated vegetable oil).
- Beta-Sitosterol Test (Must be Negative): Detects plant sterols to verify zero contamination from seed oils (palm oil, soybean oil, sunflower oil).
- Quick Purity Tests You Can Do at Home
If you want to verify the purity of a batch in your kitchen, these simple tests reveal whether ghee is pure:
1.The Palm Test (Melting Point): Instant Check.
Take half a teaspoon of RG Cow Ghee on your palm. Pure cow ghee melts quickly at body temperature (~37°C). If it takes a long time or leaves a waxy residue, it contains hydrogenated fat.
2.The Heat / Spoon Test: Aroma & Color.
Heat a spoonful of ghee over a flame. Pure ghee melts instantly and turns a rich brownish-golden color with a distinct aroma. Adulterated ghee takes longer to melt and turns pale yellow.
3.The Starch / Iodine Test: Chemical Check.
Melt 1 teaspoon of ghee and add a few drops of Iodine solution. If the mixture turns blue or purple, starch or mashed potatoes were added to bulk up the weight. Pure ghee remains brown/unchanged.
Storage Tip: Store pure cow ghee in an airtight glass or food-grade container away from moisture and direct sunlight. Pure ghee doesn’t require refrigeration and naturally stays fresh at room temperature for up to 12 months.
Mamatha –
This cow ghee delivers unmatched richness, aroma, and taste. Every spoon reflects quality, making it a perfect addition to both everyday meals and special recipes
Roshni Varadaraj –
It’s my luck i came across this product in loyal world VV mohalla and once i tried it, i just fell in love with the quality and aroma………Waw just waw…….what an amazing product R.G. I was using brands like GRB and Nandini, but R.G ghee is way above with regards to quality and taste.
Please make sure to bring in such wonderful products in market.
Vinith –
Honestly impressed with the quality. The texture is rich and grainy, just like traditional ghee should be. I’ve been using it for a few weeks now, and the flavor it adds to food is amazing.
Malini –
This ghee has become a staple in my kitchen. The golden color, rich aroma, and smooth consistency show it’s made with care. Definitely worth the price.
Sinchana vaibhav –
I bought this expecting decent quality, but it exceeded my expectations. It has that classic homemade feel and enhances even simple dishes like dal or roti