comparative analysis of butter spectra of ftir and nmr in combination with tallow

Butter is the product of milk fat, sometimes adulterations occurs with low-cost animal fat, which affects food safety and quality. the aim of this study was to evaluate the authenticity of butter in combination with bovine tallow (0-15% w/w) using ftir and nmr methods. these studies have shown that by adding bovine tallow fat, there was a significant difference on peaks height in ftir and value of nmr peaks. according to the statistical analysis obtained, l_pseudo equations showed that in the ftir spectra of 3473-3470, 723-720, 590-587 and 458-455 cm^-1, by increase in bovine tallow percentage, the height of these spectra was decreased. l_pseudo equations for each ^1h nmr and ^13c nmr peak indicated that value (ppm) of these peaks decreased by increase percentage of tallow. given value of r^2, it was found that none of the spectra were capable of estimating the presence of foreign fat.