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.

food analysis, rapid test, thermal analysis, butter.

Received: December 25, 2021; Accepted: January 18, 2022; Published: January 31, 2022

How to cite this article: Sergei Vassel, Natalia Vassel and Natalia Vertiy, Rapid tests of butter quality: the comparison of thermal and luminescent analysis, JP Journal of Heat and Mass Transfer 25 (2022), 73-77. DOI: 10.17654/0973576322004

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

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