Detection of butter adulteration with lard using differential scanning calorimetry

• Main Authors: Ahmad Fadzlillah, Nurrrulhidayah, Rosman, Arieff Salleh, Abdul , Rohman, Ismail , Amin, Shuhaimi, Mustafa, Khatib, Alfi
• Format: Article
• Language: English
• Published: Universiti Putra Malaysia 2015
• Subjects: QD Chemistry
• Online Access: http://irep.iium.edu.my/45221/1/Nurulhidayah_et_al._2015_IFRJ.pdf; http://irep.iium.edu.my/45221/; http://www.ifrj.upm.edu.my/

Differential scanning calorimetry (DSC) is developed and used for detection of butter adulteration with lard. Butter has the similar characteristics to lard makes lard a desirable adulterant in butter. DSC provides unique thermal profiling for lard and butter. In the heating thermogram of the mix...