{'fraction_non_alphanumeric': 0.03023598820058997, 'fraction_numerical': 0.0022123893805309734, 'mean_word_length': 5.19634703196347, 'pattern_counts': {'":': 0, '<': 0, '<?xml version=': 0, '>': 0, 'https://': 0, 'lorem ipsum': 0, 'www.': 0, 'xml': 0}, 'pii_count': 0, 'substrings_counts': 0, 'word_list_counts': {'cursed_substrings.json': 0, 'profanity_word_list.json': 0, 'sexual_word_list.json': 0, 'zh_pornsignals.json': 0}}
Innovation Techniques to Assess Adulterated Ghee: A Review

Adulteration in dairy products is not only serious trouble to mortal health but also causes profitable losses. Ghee, the most precious fat, is vented at a high price over other fats and oil. Unethical vendors take advantage of this by mixing ghee with inexpensive fats or oils. Adulteration of ghee could be estimated through its physical-chemical constants such as Butyro-Refractometer reading, Reichert-Meissl value, Polenske value, Iodine value, saponification value, which are time-consuming, Therefore, researchers nowadays adopted novel techniques. The addition of coconut oil in ghee is detected using Attenuated total reflectance-Fourier transform infrared spectroscopy (ATR-FTIR) and chemometrics. Analysis of the adulteration in cow ghee with soybean oil by olfactory machine system, electronic nose (E-nose) tool is used as a rapid technique. Analysis of adulteration in cow ghee with vanaspati by using an image analysis technique called particle analysis and colour measurement and a rapid and accessible protocol based on β-sitosterol using Reversed-phase thin layer chromatography (RP-TLC) is developed to check the purity of milk fat. DPPH (2, 2-diphenyl-1-picrylhydrazyl) based chromogenic assay is a rapid method that has been used to identify the presence of palm oil in ghee.
