Dilatometric detection of body fats, vegetable oils and hydrogenated fat (vanaspati) added to milk fat.

摘要

Dilatometry was used to determine the percentages and ratios of solid and liquid fractions of pure milk fat, adulterant oils and fats and adulterated ghee samples at a temperature of 30 and 40 degrees C. It was observed that vegetable oils remained transparent liquid with no solid mass at 30 degrees C. At this very temperature the ratios of solid/liquid fractions for buffalo and cow ghee were 2.98 and 2.37, respectively, whereas these values were 5.79, 3.53 and 4.30 for goat body fat, pig body fat and vanaspati, respectively. Addition of body fats and hydrogenated oils (vanaspati) to pure ghee obviously caused an apparent increase, while those of vegetable oils gave a considerable decrease of solid/liquid ratio. It is suggested that vegetable oils, body fats and vanaspati added to pure ghee at different levels (5, 10 and 15%) can be detected by Dilatometry.