Sub‐ambient differential scanning calorimetry of lard and lard contaminated by tallow

Publisher Website
Google Scholar
Abstract
Summary: DSC scans of lard, cow tallow and admixtures were determined by cooling from 70 to −50°C. Analysis of the thermograms indicated that tallow could be detected in lard at concentrations above 1%, although the relative error of determination was large. For mixtures with tallow contents in the range of 6–26%, the relative error in the estimation of tallow content was in the range of 10–1%, respectively.