VALIDATION OF ULTRA-VIOLET AND VISIBLE SPECTROSCOPIC METHODS FOR DETECTION OF MILK FAT ADULTERATION
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
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
UV and visible spectroscopy
Vegetable oils Milk fat.
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