VALIDATION OF ULTRA-VIOLET AND VISIBLE SPECTROSCOPIC METHODS FOR DETECTION OF MILK FAT ADULTERATION

Article Id: ARCC1447 | Page : 8 - 14
Citation :- VALIDATION OF ULTRA-VIOLET AND VISIBLE SPECTROSCOPIC METHODS FOR DETECTION OF MILK FAT ADULTERATION.Asian Journal Of Dairy and Food Research.2010.(29):8 - 14
Arun Kumar1, Amit Kumar2 Darshan Lal*, Raman Seth and Vivek Sharma
Address : Dairy Chemistry Division, National Dairy Research Institute, Karnal-132 001, India.

Abstract

An investigation was carried out to explore the possibility of using ultra-violet and visible
spectroscopy in the detection of adulteration of milk fat with cheaper oils and fats (vegetable oils and
fats, and animal body fats). No characteristic differences were observed in the absorption behavior
of different oils and fats including milk fat when scanned in the ultra violet (200-320 nm) and visible
(400-800 nm) region and therefore ultraviolet and visible spectroscopy failed to give any conclusive
evidence of detection of adulteration in ghee with vegetable oils, body fats and vanaspati

Keywords

Adulteration UV and visible spectroscopy Body fats Vegetable oils Milk fat.

References

Arun Kumar et al ( 2002). Indian J. Dairy Sci. 55(6):319-330.
Jha,J.S.(1981). J. Amer. Oil Chem. Soc. 58: 843-845.
Rego, M.D. et al (1964). Ann. Bromat., 16: 455 460.
Sharma, S.K. (1989). Ph.D. Thesis , National Dairy Research Institute (Deemed University), Karnal, India.
Singhal, O.P. (1973). Ph.D. Thesis, Punjab University, Chandigarh

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