Ultrasonic study of processed milk cream and vegetable oils

Food systems are complex and inhomogeneous in nature. Ultrasonic propagation velocity in the food systems, in this case processed milk cream and vegetable oils, is studied. Ultrasonic properties of the food systems are similar to those of complex biological tissues. The presence of vegetable oil as an adulterant in the processed milk cream is detected with the help of a double-probe-through-transmission ultrasonic technique. The present study helps to maintain quality control of various food systems, particularly with regard to their adulteration, if any.