Document Type : Short Article
Authors
- Roya Fathitil 1
- Javad Hesari 1
- Sodeif Azadmard Damirchi 2
- Mahbub Nemati 2
- Seyed Hadi Peighambardoust 2
- Seyed Abbas Rafat 2
1 Tabriz University
2 University of Tabriz
Abstract
Milk fat is frequently adulterated to meet the demand which exceeds the supply and to increase profit margins. Samples of butter adulterated with different levels (5, 10 and 15% w/w) of margarine were prepared and analysed using different methods including refractive index, iodine, reichert-meissl and polenske values. GC and HPLC were utilized to determine fatty acid and tocol profiles of samples, respectively. Results showed that margarine addition up to the level of 15%, had a significant (p
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