A RESEARCH ON THE DETECTION OF FAKE BUTTER BY TRADITIONAL AND MODERN METHODS

Öz

Butter is a high-cost oil, so it is sometimes sold by mixing margarine being a cheaper oil by manufacturers. Fake butter has negative effects on both the health of consumers and the economy. In our study, some traditional and modern methods were applied for the detection of fake butter. Three samples consisting of pure butter (PB), pure margarine (PM), and half-mixed butter-margarine (BM) mixture were examined. The physical and chemical properties of these samples by both traditional methods such as iodine index, saponification index, Reichert-Meissell (RM) number, and modern methods such as GC, DSC and FTIR methods have been examined. The results showed that it can be used in both methods to detect fake butter. However, modern methods attract more attention because they are faster, reliable, and repeatable.

Anahtar Kelimeler

• Butter
• Margarine
• Iodine And Saponification İndex
• Reichert-Meissll Number
• GC
• DSC
• FTIR Analysis.

SAHTE TEREYAĞININ GELENEKSEL VE MODERN YÖNTEMLERLE SAPTANMASI ÜZERİNE BİR ARAŞTIRMA

Öz

Tereyağı yüksek maliyetli bir yağ olduğu için, bazen üreticiler tarafından daha ucuz bir yağ olan margarin ile karıştırılarak satılmaktadır. Sahte tereyağı, hem tüketicilerin sağlığı hem de ekonomi üzerinde olumsuz etkilere sahiptir. Çalışmamızda sahte tereyağının tespiti için bazı geleneksel ve modern yöntemler uygulanmıştır. Saf tereyağı (ST), saf margarin (SM) ve yarı yarıya karıştırılmış tereyağı-margarin (TM) karışımından oluşan üç numune incelenmiştir. Bu numunelerin fiziksel ve kimyasal özellikleri, iyot indeksi, sabunlaşma indeksi, Reichert-Meissell (RM) sayısı gibi hem geleneksel yöntemlerle hem de GC, DSC ve FTIR gibi modern yöntemlerle incelenmiştir. Sonuçlar, sahte tereyağını tespit etmek için her iki yönteminde kullanılabileceğini göstermiştir. Bununla birlikte, modern yöntemler, daha hızlı, güvenilir ve tekrarlanabilir oldukları için daha fazla ilgi çekmektedir.

Anahtar Kelimeler

• Tereyağı
• Margarin
• İyot Ve Sabunlaşma Indeksi
• Reichert-Meissll Sayısı
• GC
• DSC
• FTIR Analizleri

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