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BR Value of Milk Fat: Butyro Refractometer Reading, Principle, Method, Interpretation and Limitations Introduction Milk fat is one of the most valuable components of dairy products. It gives ghee, butter, cream, butter oil and anhydrous milk fat their characteristic flavor, texture, mouthfeel, aroma and economic value. Because milk fat is expensive, it is also vulnerable to adulteration, substitution, poor handling and quality defects. In dairy quality control, food safety inspection and laboratory analysis, milk fat must be tested carefully to check its identity, purity and suitability. One important test used in dairy fat analysis is the BR Value , also known as Butyro Refractometer Reading . BR Value is a quick optical test used to check whether the refractive behavior of a fat sample matches the expected profile of genuine milk fat. It is mainly used for ghee, butter fat, butter oil, anhydrous milk fat and extracted fat from dairy products. However, BR Value must be interprete...