Detection of Milk Fat Adulteration

Abstract

Milk fat has been acclaimed as an indispensable superfood as its nutritional and sensory attributes offer plenty of health benefits (Achaya, 1997). It possesses good flavour, pleasant aroma, high calorific value, besides being a source of valuable nutrients such as fat-soluble vitamins and essential fatty acids. The prices of milk fat have shown upward trend due to the growing demand for it in developed countries which has been attributed to the shift in the opinion of the health concern related to its consumption (OECD/FAO, 2018). International Dairy Federation (IDF) has also noted that over the years there has been a shift in demand from vegetable oil based substitutes to butter and dairy fat due to positive health assessment of milk fat and its sensory properties (IDF, 2018). Increased price and fluctuation in its seasonal availability offers an advantage to the milk fat manufacturers to fraudulently adulterate it with cheaper oils/fats to reduce production costs and increase profit margins. Economic advantage of replacing high-priced fats and oils with low-priced oils without labeling the product accordingly escalates the adulteration of expensive oils and fats such as milk fat. This also poses a risk to human health and decreases its functional value (Ntakatsane, Liu, & Zhou, 2013). Characterization of milk fat for its purity is an absolute necessity in order to ensure a constant well-defined quality. Detection of adulterants in milk fat has always been a challenge because of the variable composition of the triglycerides present. The challenge to detect foreign fats in milk become bigger because of the seasonal, species or breeds related

Development of a protocol based on classic and modern techniques for detection of shortening and hydrogenated palm kernel oil addition to Buffalo’s milkfat

“…It is clear that vegetable oils are rich in linoleic acid (C18:2), palmitic acid (C16:0), and stearic acid (C18:0). Therefore, some official methods depending on fatty acid composition were found to be used for the detection of milkfat adulteration such as in Argentina [33].…”

“…Detection of adulteration of milk fat with vegetable oils has been studied by many investigators by using several classic and modern parameters [33]. Classic parameters such as the iodine value and refractive index, Reichert-Miessel value, Polenske value have been used [2,7,10,23,35].…”

Validation of the Methods for Detection the Non-Milk Fat in a Mixture of Milk Fat and Palm Oil

“…The SV decreased as the percentage of palm oil in the mixtures of MF and PO increased. The saponification value is inversely proportional to molecular weight [15]. The saponification value is of little use in the detection of common adulterants in milk fat.…”

“…Fatty acids are usually analyzed by GC equipped with a flame ionization detector (FID). Fatty acid values in the literature have been reported as a percentage of total fatty acids; thus, individual fatty acid values may vary in different studies [15]. Increasing the levels of palm oil led to gradually decrease of myristic acid and stearic acid (Table 2), while palmatic acid, oleic acid and linoleic acid gradually increased.…”

Avaliação de viabilidade da caracterização não destrutiva de leite bovino por propriedades acústicas e regras fuzzy submetido à adulterações assistidas

“…Sharma, Rajput e Mann [47] afirmam que os adulterantes mais comuns são carboidratos, sais e fertilizantes, neutralizantes, conservantes, detergentes, água e gorduras. No Brasil, foram identificadas adulterações por água, neutralizantes, citrato de sódio, soro de leite e leite sintético.…”