Lard is a cheaper saturated fat than butter. A rapid method for its detection was developed using a portable Raman spectrometer combined with chemometrics. Samples of butter adulterated with different amounts of lard from 0-100% were prepared and their Raman spectra recorded. Chemometric analysis was applied for the classification and discrimination of butter and lard-adulterated samples, as well as the quantification of lard in butter samples. This method could be applied for in-situ analysis or quality control of butter samples.
Read the abstract here