How do you detect adulteration in butter and fat oil?

1. Melting Point Test:

- Pure butter usually has a melting point between 32-35°C.

- Adulterated butter with foreign fats or oils will typically melt at a lower temperature.

- To perform the test, place a small sample of butter on a clean glass slide and gradually heat it over a flame.

- If the butter melts below 32°C, it may be adulterated.

2. Spot Test:

- This test is used to detect the presence of foreign fats or oils in butter.

- Place a small drop of butterfat on a piece of absorbent paper.

- If the butter is pure, the spot should be transparent and appear like a halo.

- If the butter is adulterated, the spot may have a cloudy appearance or opaque spots, indicating the presence of foreign fats.

3. Refractive Index Test:

- This test measures the bending of light when it passes through a substance.

- Pure butterfat has a specific refractive index within a narrow range.

- Adulterated butter with foreign fats or oils will have a different refractive index.

- The test is performed using a refractometer, which measures the bending of light through a sample.

4. Fatty Acid Profile Analysis:

- Gas chromatography (GC) and high-performance liquid chromatography (HPLC) can be used to analyze the fatty acid profile of butter and fat oils.

- Different fats and oils have characteristic fatty acid profiles, and deviations from expected values can indicate adulteration.

5. Sensory Analysis:

- Trained sensory panels or experts can evaluate butter and fat oils for taste, texture, and aroma.

- Deviations from the typical characteristics of pure butter or fat oil may indicate adulteration.

It is important to note that these methods vary in complexity and require specialized equipment or trained personnel.