Imitation and Adulteration Analysis in Butter
Butter is one of the most preferred and loved products of milk and dairy products. Since it is sold at higher prices than many dairy products, butter is a product that is imitated and adulterated in the food industry. The imitation and adulteration practices and analyzes applied in various dairy products and butter are listed below.• Addition of Vegetable Oil by Taking Milk Fat - Searching for Vegetable Sterols
• Salt Addition to Delay Deterioration - Determination of Salt Content
• Addition of Powdered Milk to Increase Thickness - Searching for Plant Sterols
• Addition of Chalk Powder / Powdered Sugar to Milk Powder - Searching for Cellulose
• Addition of Vegetable Oil by Taking Milk Fat - Searching for Vegetable Sterols
• Addition of Starch, Gelatin as Water Retainer - Searching for Starch, Gelatin
• Adding Titanium Oxide to Whiten - Searching for Dye
• Addition of Soy - Searching for Soy
• Dye Addition - Dye Search
• Moldy and Stale Cheese, Making Melted Cheese by Melting - Aflatoxin Analysis
• Adding Vegetable Margarine to Butter, Adding Potatoes - Determination of Reichert Meissl Number, Searching for Vegetable Sterols
• Melamine Addition to Increase Protein Content - Determination of Melamine
• Anti-Spoiling Antibiotic Use - Detection of Natamycin
