id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
fens-391	ROTAR, Rodica	STUDY ON IDENTIFYING BUTTER FAKING BY SUBSTITUTION WITH PORK FAT OR WITH MARGARINE	2017	6	.pdf	application/pdf	2809	91	35	According to the data represented in Figure 3, Reichert Meissl index if unfaked by substitution butter with margarine, indicates higher content of these acids (34) compared with samples of faked butter (13), according to the percentage of substitution (60%) and minimum value, 0.6, corresponding to maximum percentage of substitution (100%). For the experimental study on the identification of faked butter by substitution with nonanimale fat (margarine) were assessed 4 samples of butter and margarine, according to Table 2: Tabelul 2 Evaluated samples for identification of butter faking by substitution with margarine Evaluated samples Percentage of substitution with margarine No margarine content butter sample (unfaked butter) (Blank) - Faked by substitution sample (P1) 30% Faked by substitution sample (P2) 60% Margarine (P3) 100% Evaluated parameters for comparative study of the characteristics of unfaked butter - blank, faked butter by substitution with margarine and margarine were iodine index and Reichert Meissl index.	cache/fens-391.pdf	txt/fens-391.txt