Detection of adulteration of ghee (clarified milk fat) with palmolein and sheep body fat using Reichert-Meissl (RM) value coupled with solvent fractionation technique

RM value for pure cow ghee ranged from 28.60 to 30.36 with an average of 29.50, whereas that for pure buffalo ghee ranged from 31.46 to 34.98 with an average of 33.30. Palm olein and sheep body fat added individually could be detected only at 15 per cent levels in pooled cow and buffalo ghee samples based on RM value determination. Mixture of palm olein and sheep body fat was detectable at 6+14 (20) and 9+21 (30) per cent levels. However, after fractionation, even lower level of 3+7 (10) per cent which was not detectable before fractionation, also became detectable.