Detection of Milk Fat Adulteration in Commercial Butter and Sour Cream

Influence of soybeans on the flavor of milk, cream, and butter, and on the body and texture of butter.

Detection of Vegetable Oil and Animal Depot Fat Adulteration in Anhydrous Milk Fat (Ghee) using Fatty Acid Composition

Two type of adulterants i.e. soybean oil (SO) and buffalo depot fat (BDF) along with pure cow and buffalo milk fats, collected and prepared after every two months of interval for a complete one year, were analyzed for their fatty acid composition using gas liquid chromatography. Both the adulterants were added individually at 5, 10 and 15 percent levels (v/v) as well as in their combinations at...

Determination of milk fat and cocoa butter equivalents in milk chocolate

An analytical approach for the determination of milk fat and cocoa butter equivalents in milk chocolate is presented. By performing a single triacylglycerol analysis using gas liquid chromatography several useful pieces of information can be determined, i.e., (i) the milk fat content of the chocolate sample, (ii) the contribution of triacylglycerols originating from milk fat, (iii) the presence...

Acoustic Attenuation Technique for the Detection of Adulteration in Milk

An ultrasonic sensor has been used for detecting the amount of adulteration in full cream milk with water. The sample under test is filled in a rectangular perplex glass cell, containing ultrasonic transmitter and receiver which is kept in through transmitter mode for generating the ultrasonic waves. The acoustic wave passing through the sample gets attenuated. The level of

Effect of milk fat, cocoa butter, and whey protein fat replacers on the sensory properties of lowfat and nonfat chocolate ice cream.

Lowfat and nonfat chocolate ice creams were made with 2.5% of milk fat, cocoa butter, or one of two whey protein-based fat replacers, Dairy Lo or Simplesse. Polydextrose was added as required so that all formulations contained the same amount of total solids. Ice cream was stored at a control temperature of-30 degrees C. Hardness, viscosity, and melting rate were measured by physical methods. T...