METHOD DETECTING FAT ADDITIVE IN BUTTER Russian patent published in 2003 - IPC

FIELD: food industry, methods testing quality and quantity characteristics of butter by curves of differential thermal analysis. SUBSTANCE: sample of butter in agreement with method is preliminarily heated to 60^o C, is filtered at same temperature and then subjected to thermographic analysis which ensures placement of certain amount of sample into thermographic device, its cooling to 0 C, thermoelectric heating of sample to full melting-down and recording of its differential heating curve. Constructed differential heating curve is analyzed and divided into equal parts according to temperature. Amplitudes of thermal effects are established by temperatures of division and deviation of curve of differential thermal analysis of fat fraction of butter from corresponding curve for milk fat is computed by formula ( 1 ). Thereafter share of milk fat is calculated by formula ( 2 ) and quantity of fat additive is computed by formula ( 3 ). All formulas are presented in formula of invention. EFFECT: establishment of naturalness of butter, forewarning of butter falsification by simple enough and versatile method. 2 dwg, 1 tbl