DETERMINATION OF MILK FAT ADULTERATION IN SOUR CREAM WITH VEGETABLE OILS BY GC-FID METHOD
Journal
JHED
Date Issued
2021
Author(s)
Angeleska, Aleksandra
Arapcheska, Mila
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.
A total of fifty-five samples from the local market
were analyzed in this study. Thirty-six samples were
sour cream and nineteen samples were sour cream
with peppers. Sample preparation was according to
modified AOAC Official Method 996.06, 2005. The
determination of fatty acids was carried out on a gas
chromatograph with flame ionization detector (GCFID).
Butter milk fat, palm oil and coconut oil were
used as reference standards. GC-FID analysis of fatty
acids composition of sour cream in combination with
multivariate statistical data processing, which included
reference standards of fatty acids composition of
milk fat, palm oil and coconut oil, were used for
determination of vegetable fat. The vegetable fats were detected in four samples
(7.27%). In two samples were detected palm oil, in one
sample was detected coconut oil, while in one sample
was detected palm and coconut oil. Also, from the all
positive samples of vegetable oils, in three samples the
milk fat was partially substituted, while in one sample
the milk fat was completely substituted.
This study provides a basic data for milk fat
adulteration in sour cream with vegetable oils. The frequent monitoring of milk and dairy products, for the
detection of vegetable fats, can prevent adulteration
and protect the consumers from fraud.
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.
A total of fifty-five samples from the local market
were analyzed in this study. Thirty-six samples were
sour cream and nineteen samples were sour cream
with peppers. Sample preparation was according to
modified AOAC Official Method 996.06, 2005. The
determination of fatty acids was carried out on a gas
chromatograph with flame ionization detector (GCFID).
Butter milk fat, palm oil and coconut oil were
used as reference standards. GC-FID analysis of fatty
acids composition of sour cream in combination with
multivariate statistical data processing, which included
reference standards of fatty acids composition of
milk fat, palm oil and coconut oil, were used for
determination of vegetable fat. The vegetable fats were detected in four samples
(7.27%). In two samples were detected palm oil, in one
sample was detected coconut oil, while in one sample
was detected palm and coconut oil. Also, from the all
positive samples of vegetable oils, in three samples the
milk fat was partially substituted, while in one sample
the milk fat was completely substituted.
This study provides a basic data for milk fat
adulteration in sour cream with vegetable oils. The frequent monitoring of milk and dairy products, for the
detection of vegetable fats, can prevent adulteration
and protect the consumers from fraud.
Subjects
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