Journal of Dairying, Foods and Home Sciences

An investigation was carried out to explore the possibility of using ultra-violet and visible spectroscopy in the detection of adulteration of milk fat with cheaper oils and fats (vegetable oils and fats, and animal body fats). No characteristic differences were observed in the absorption behavior of different oils and fats including milk fat when scanned in the ultra violet (200–320 nm) and visible (400–800 nm) region and therefore ultraviolet and visible spectroscopy failed to give any conclusive evidence of detection of adulteration in ghee with vegetable oils, body fats and vanaspati.