As a consequence, there is a great
attempt, for regulatory and quality control laboratories, to develop
a rapid, economical and reliable analytical technique for the determination
of food authenticity and distinguish any fraud in the
product. One of these economical adulterations is mixing of butter
with hydrogenated vegetable oils. However, detection of this adulteration
and determination of authenticity for butter is a time-consuming
process and usually needs chromatographic methods [2].