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Researchers at the Central University of Tamil Nadu (CUTN) have developed a rapid, low-cost analytical technique capable of detecting and quantifying multiple adulterants in cow ghee simultaneously, marking a significant breakthrough in dairy quality assurance and food fraud detection. Published in the journal Food Chemistry, the technique combines Angular Sweep Total Fluorescence Spectroscopy (ASTFS) with Multivariate Curve Resolution–Alternating Least Squares (MCR–ALS) analysis to generate a unique three-dimensional fluorescence fingerprint of a ghee sample, enabling precise identification and estimation of adulterant levels.
The research team successfully tested the method on ghee adulterated with vanaspati, beef tallow and pork lard. Unlike many existing laboratory techniques that only confirm whether adulteration has occurred, the new approach can simultaneously identify multiple adulterants and accurately quantify their concentrations, with reliable performance in mixtures containing up to 20% adulterants. The technique was also validated using laboratory-prepared samples and multiple commercial ghee brands.
The method requires only about five micrograms of sample, with an estimated operational cost of around ₹50 per test, making it a fast and cost-effective alternative to conventional methods such as gas chromatography, high-performance liquid chromatography (HPLC) and physicochemical tests. Researchers aim to further develop the technology into portable handheld devices, allowing dairy companies and food safety inspectors to conduct rapid on-site screening of ghee within minutes. The innovation is expected to strengthen food safety, protect consumers from economically motivated adulteration and improve quality control across India's dairy industry. (The Times of India)
Source: Dairynews7x7 3 Aug, 2026 Read full article here
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