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Complete liquification time test coupled with solvent fractionation technique to detect adulteration of foreign fats in ghee
Author(s) -
Upadhyay Neelam,
Kumar Anil,
Goyal Ankit,
Lal Darshan
Publication year - 2017
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/1471-0307.12323
Subject(s) - fractionation , chemistry , food science , solvent , chromatography , cow milk , mathematics , biochemistry
Complete liquification time ( CLT ) test (min:s) exploits the physical property of milk fat as the time required by solid fat to melt completely at a defined temperature. It has been used to detect adulteration of groundnut oil and goat body fat when added singly and in combination with ghee. The Complete liquification time test for samples containing a combination of adulterants was carried out before and after solvent fractionation. The results revealed that adulterants added individually could be detected at higher levels (15%, w/w, groundnut oil in cow ghee; and 10%, w/w, goat body fat in buffalo ghee), while fractionation reduced the detection limit to lowest level (10%, w/w) used in this study.