CUTN Researchers Develop Low-Cost Technique to Detect Ghee Adulteration0

• A to Z, Food Hygiene, Food Safety, Health & Wellness, News
• August 3, 2026

Key Update Researchers at the Central University of Tamil Nadu (CUTN) have developed a novel analytical technique that detects and quantifies adulteration in cow ghee, offering a faster and more affordable approach to food quality testing. They published their findings in the journal Food Chemistry. Fluorescence-Based Technique Detects Multiple Adulterants The team uses Angular Sweep