Determination of the Adulteration of Butter with Margarine by Using

Abstract

This study focused on the adulteration of butter by margarine. The samples of pure butter, pure margarine and replacement of butter with margarine at a ratio of 10, 20, 30, 40, 50, 60, 70, 80 and 90% were prepared and fat constants including the Melting Point MP , Refractive Index RI , Reichert-Meissl Number R-MN , Polenske Number PN , Saponification Number SN and Iodine Number IN were measured for 66 samples 2 margarine types × 11 margarine replacements × 3 replicates . The types and addition levels of margarine significantly influenced the MP, R-MN, PN, SN, IN P

Keywords

• tereyağı
• margarin
• tağşiş
• analiz
• yağ sabitleri
• butter
• margarine
• adulteration
• analysis
• fat constants