Detection of butter adulteration with lard using differential scanning calorimetry

• Main Authors: Ahmad Fadzlillah, Nurrulhidayah, Rosman, Arieff Salleh, Abdul Rohman,, Ismail, Amin, Mustafa, Shuhaimi, Khatib, Alfi
• Format: Article
• Language: English
• Published: Faculty of Food Science and Technology, Universiti Putra Malaysia 2015
• Online Access: http://psasir.upm.edu.my/id/eprint/32815/1/%2853%29.pdf; http://psasir.upm.edu.my/id/eprint/32815/; http://www.ifrj.upm.edu.my/22%20%2802%29%202015/%2853%29.pdf

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 mixtur...