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Apparent solidification time test for detection of foreign oils and fats adulterated in clarified milk fat, as affected by season and storage
Author(s) -
KUMAR ARUN,
GHAI DARSHAN LAL,
SETH RAMAN,
SHARMA VIVEK
Publication year - 2009
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/j.1471-0307.2008.00448.x
Subject(s) - food science , chemistry , animal fat , milk fat , cow milk , total fat , linseed oil
An apparent solidification time (AST) test was developed for the detection of foreign fats and oils in milk fat. AST values at 18°C for buffalo and cow milk fats ranged from 2 min 30 s to 2 min 48 s and 2 min 56 s to 3 min 26 s, while for pig body fat, goat body fat and hydrogenated vegetable oils, AST values were 1 min 30 s, 0 min 40 s and 1 min 50 s, respectively. Vegetable oils yielded no AST values, suggesting that adulteration can be detected using the AST method in the case of some but not all possible adulterants.