Food ingredient adulteration, especially the adulteration of milk and dairy products, is one of
the important issues of food safety. A rapid, simple, sensitive, specific, and low-cost DNA …

Edible oils and fats are crucial components of everyday cooking and the production of food
products, but their purity has been a major issue for a long time. High-quality edible oils are …

Ghee, the clarified butter fat being the costliest fat among other edible oils and fats in India,
prone to adulteration with highly manipulated cheaper oils/fats, especially during lean …

The detection of palm oil adulteration in ghee continues to be a challenge for the dairy
industry as well as food testing laboratories. Recently, various sophisticated instrument …

Milk fat has been acclaimed as an indispensable superfood as its nutritional and sensory
attributes offer plenty of health benefits (Achaya, 1997). It possesses good flavour, pleasant …

Several hazardous and non-hazardous adulterants are used in milk to increase the margin
of profit and also to dilute nutrients present in milk. Adulteration in milk and dairy products in …

Cow and buffalo ghee samples were prepared from the milk collected from the locations in
eastern, western, southern, and northern parts of the country. Ghee prepared so was …

Adulteration of milk fat is burning issue, as traditional parameters for testing its purity are
becoming ineffective due to advances in practices employed for the adulteration. Gas …

There is an increasing demand of the consumers and actors of the dairy industry sector to
have means of measurement allowing the characterization of dairy products. Dairy products …