The differences in the melting diagrams and crystallization patterns of goat body fat and ghee, as determined by differential thermal analysis, provide a basis for the determination of adulteration in cow or buffalo ghee. The new endothermic peak on the melting diagram in samples having more than 10% goat body fat can be used for qualitative detection and the crystallization diagram can be used for quantitative estimation.
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Lambelet et al. (1980) studied this question.
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