RAPID TESTS OF BUTTER QUALITY: THE COMPARISON OF THERMAL AND LUMINESCENT ANALYSIS

Abstract

We studied the simple methods of analysis which will give an opportunity for every customer to detect vegetable fats (including solid fractions of palm oil) in the butter. Earlier we reported that luminescent analysis with light wavelength 395nm and organoleptic analysis show approximately the same effectiveness. Novel data shows that luminescent analysis with light wavelength 365nm and control sample is more effective than organoleptic analysis and has approximately the same effectiveness with analysis based on melting temperature.