Detection of Adulterations: Addition of Foreign Lipids and Proteins

CONTENTS 34.1 General Introduction .......................................................................................... 720

34.1.1 Milk and Adulteration........................................................................... 720 34.1.2 Milk Products and Adulteration ............................................................ 720 34.1.3 Lipids, Proteins, and Authentication Testing ......................................... 720

34.2 Lipids ...................................................................................................................721 34.2.1 Introduction ..........................................................................................721 34.2.2 Authentication Testing ..........................................................................721