A simple, rapid and accurate method for determining fat, moisture and total solids for butter was developed using a Fourier transform infrared (FTIR) spectrometer equipped with an attenuated total reflectance (ATR) accessory. A standard curve was prepared by recording the FTIR spectra of anhydrous butterfat and water mixtures in propanol and measuring the peak heights of the carbonyl and water bands in the spectrum. Analysis of chemically preanalyzed butter samples by ATR FTIR produced comparable values to those obtained by conventional wet chemical methods. Time for analysis was in the order of 5–7 min per sample including sample preparation time. With the instrument programmed using macro commands to automate the analysis, the operator skills required are minimal, making this procedure suitable for on-line quality control of the butter-making process.