'Samples of ghee in Tirupati laddoos have foreign fat'

A report of the National Dairy Development Board (NDDB) released on July 23, 2024, has raised alarm over the poor quality of ghee used in Tirupati laddus, suggesting potential adulteration with foreign fat.

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The Water and Food Analysis Laboratory of the Tirumala Tirupati Devasthanams (TTD) sent the sample to th NDDB for analysis on July 12, 2024.

According to the NDDB report, the S-value analysis of the sample fell outside the standard limits, suggesting the presence of foreign fats such as soya bean, sunflower, palm kernel fat or even lard and beef tallow. The acceptable S-value range for pure milk fat is between 98.05 and 104.32, but the tested sample showed values ranging from 19.72 to 117.42, reflecting significant deviations.