DETERMINATION OF MILK FAT ADULTERATION IN SOUR CREAM WITH VEGETABLE OILS BY GC-FID METHOD

Please use this identifier to cite or link to this item: http://hdl.handle.net/20.500.12188/21394

DC Field	Value	Language
dc.contributor.author	Zehra Hajrulai-Musliu	en_US
dc.contributor.author	Risto Uzunov	en_US
dc.contributor.author	Aleksandra Angeleska	en_US
dc.contributor.author	Vasilka Poposka-Trenevska	en_US
dc.contributor.author	Mila Arapcheska	en_US
dc.contributor.author	Elizabeta Dimitrieska-Stojkovikj	en_US
dc.date.accessioned	2022-07-20T12:38:14Z	-
dc.date.available	2022-07-20T12:38:14Z	-
dc.date.issued	2021-12-31	-
dc.identifier.uri	http://hdl.handle.net/20.500.12188/21394	-
dc.description.abstract	Food adulteration appears in all areas of the food industry, most often to reduce production costs and to earn extra money. In the dairy industry, the adulteration of milk fat with vegetable oils is an act of intentionally reducing their qualities. Мilk fat in milk and dairy products can be partially or completely substituted with vegetable oils. The most often adulterants of vegetable oils are palm oil and coconut oil. The aim of this study is determination of vegetable oils in sour cream by GC-FID method.	en_US
dc.publisher	Congress for Food Quality and Safety, Health and Nutrition – NUTRICON	en_US
dc.relation.ispartof	Journal of Hygienic Engineering and Design	en_US
dc.relation.ispartofseries	37;	-
dc.subject	Sour cream, Adulteration, GC-FID, Fatty acid	en_US
dc.title	DETERMINATION OF MILK FAT ADULTERATION IN SOUR CREAM WITH VEGETABLE OILS BY GC-FID METHOD	en_US
dc.type	Article	en_US
item.grantfulltext	open	-
item.fulltext	With Fulltext	-
Appears in Collections:	Faculty of Veterinary Medicine: Journal Articles

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