26/08/2026
Festive demand brings ghee and milk-based products into sharper focus, and authenticity matters.
Ghee adulteration may not always be evident from appearance alone. Analytical testing can provide deeper insight into the composition of milk fat and help identify potential adulteration.
β-Sitosterol is an important marker in the detection of vegetable-fat adulteration in ghee, while triglyceride and fatty-acid profiling can provide additional information about fat composition and support authenticity assessment.
For dairy manufacturers, sweet makers, food brands and quality teams, the right testing approach can help verify product quality before it reaches the consumer.
This festive season, test beyond appearance. Verify before you serve.
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