The Hindu·3 min read·hard
Central varsity scientists develop technique to detect and quantify multiple ghee adulterants
T
The Hindu Bureau
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Scientists at the Central University of Tamil Nadu have developed a new spectroscopic technique to detect and quantify multiple adulterants in cow ghee. The method uses fluorescence fingerprinting and chemometric analysis to identify foreign fats like beef tallow and pork lard with high accuracy.
Researchers from the Department of Chemistry at the Central University of Tamil Nadu (CUTN) in Tiruvarur have developed an analytical method to detect and quantify multiple adulterants in clarified butter (ghee) made from cow’s milk.
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