The aim of our work was to develop and compare simple methods, which will give an opportunity for every customer to detect vegetable fats in the butter and to study the ability of customers to use them. A comparative analysis of the effectiveness of various methods has been carried out. It was shown that the most effective is the rapid test based on melting temperature detection. Luminescent analysis without sample and organoleptic analysis show approximately the same effectiveness.

food analysis, rapid test, thermal analysis, butter.

Received: November 24, 2020; Accepted: December 12, 2020; Published: January 22, 2021

How to cite this article: Natalia Vassel, Irina Pavlova and Vladimir Kovalevskii, Rapid test of butter quality based on thermal analysis, JP Journal of Heat and Mass Transfer 22(1) (2021), 17-20. DOI: 10.17654/HM022010017

This Open Access Article is Licensed under Creative Commons Attribution 4.0 International License

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