Detection of Milk Fat Adulteration in Commercial Butter and Sour Cream

Nurseitova, Moldir; Konuspayeva, Gaukhar; Zhakupbekova, Aray; Amutova, Farida; Omarova, Anara; Kondybayev, Askar; Bayandy, G.A.; Akhmetsadykov, Nourlan; Faye, Bernard

doi:10.3923/ijds.2021.18.28

Cited by 7 publications

(3 citation statements)

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“…Moreover, Contarini et al ( 2002) mentioned that pure butter contains only cholesterol, except traces of isomer 7-cholesterol, which is usually less amount than 1% but could not contain other sterols. Also, Nurseitova et al (2021), noticed that a large replacement of milk fat by vegetable oils changed the sterol pro les completely, as they observed that six sour cream samples contained more than 95% cholesterol (pure butter) while one contained only 2.1%, which could be regarded as adulterated. Furthermore, our results correspond well with the work of Khorsandmanesh et al…”

Section: Determination Of the Sterol Content Of The Fat Blenders In M...mentioning

confidence: 99%

Validation of the Methods for the Non-milk Fat Detection in Artificially Adulterated Milk With Palm Oil

El-Nabawy

Awad

Ibrahim

2022

Preprint

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Background Dairy products are among the most adulterated food products. Especially the milk fat can be replaced with foreign fats or oils. Because of the current high price of milk fat, it has been replaced by low-cost oils, especially those oils that have the same fatty acid profile as milk fat. This study aims to validate some classic methods (saponification number and iodine number) and the use of modern devices (gas chromatography, reverse phase high performance liquid chromatography and Fourier Transform Infrared) to detect palm oil in milk and to confirm the minimum levels of palm oil added to milk. Five treatments of fresh milk cream and an emulsion of palm oil were used to prepare different levels of palm oil in the final liquid milk. Results The results of this study showed that the values of the saponification number decreased with the increase in the percentages of added palm oil, but there was no decrease from the limits of the Egyptian standards until the addition of 25% palm oil. The iodine number is less sensitive than the saponification number in the detection of palm oil. Butyro refractometer reading is unable to detect the palm oil in milk. The fatty acid profile in milk determined by gas chromatography correlated well with the addition of palm oil. Also, there is a good relationship between the cholesterol and β-sitosterol content measured by reverse phase high performance liquid chromatography and the level of added palm oil. There was no relationship between the behavior of the spectra resulting from Fourier transform infrared spectroscopy and the presence of palm oil. Conclusions Gas Chromatography has potential to be used for the detection of palm oil in milk, the levels of some fatty acids in the milk could be used as an indicator. Also, Reverse Phase High Performance Liquid Chromatography analysis could be used for the same purpose, as the addition of palm oil caused a gradual decrease in the cholesterol percentage and increase in the β-sitosterol content of milk.

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Section: Determination Of the Sterol Content Of The Fat Blenders In M...mentioning

confidence: 99%

Validation of the Methods for the Non-milk Fat Detection in Artificially Adulterated Milk With Palm Oil

El-Nabawy

Awad

Ibrahim

2022

Preprint

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“…The rich history of food adulteration since the fourteenth century is well described in [1]. The relevance of detecting product falsification, including butter, is only growing; see, for example, [2][3][4][5]. There is an international regulatory Council Regulation (EC) No.…”

Section: Introductionmentioning

confidence: 99%

Two Convenient Methods for Detection of Non-Dairy Fats in Butter by Dynamic Light Scattering and Luminescence Spectroscopy

et al. 2023

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We propose two convenient methods to quickly detect the presence of non-milk fat (palm oil) in butter, as well as to determine its amount in the product. For the first time, we have experimentally obtained the dependence of the size of drops of an alcoholic emulsion of oil or spread on the content of palm oil in it by the dynamic light scattering (DLS) method. We have also obtained the dependence of intensity ratio of the components of spread luminescence spectrum on palm oil content when excited at a wavelength λ = 266 nm. These results allowed us to propose two methods for determining the adulteration of butter with palm oil using DLS and measuring luminescence spectra. The two methods are physically independent but successfully supplement each other. DLS and luminescent methods for determining the proportion of palm oil give errors of no more than 10% and 6%, respectively.

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“…Although the problems which a high instrumental cost issues and cumbersome sample pre-treatment procedures, chromatographic techniques were used the most widely to check milk adulteration [9]. According to Nurseitova et al [10] the gas chromatography with flame ionization detection was able to detect adulteration in butter. Palm oil can be modified using techniques like blending, fractionation, interesterification, and hydrogenation [11].…”

Section: Introductionmentioning

confidence: 99%

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

El-Nabawy¹,

Awad²,

Ibrahim³

2023

FNS

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Milk fat contains a variety of nutritive and health-promoting compounds that guard against some disease. In the current system of global competition, when the quality of milk and milk products is not an option but rather a requirement, therefore, determining the purity of milk fat is critical. This study aims to validate analytical methods for detecting palm oil in a mixture of milk fat and palm oil. Methods of this study was involved detection of non-milk fat in fat blinders by determining the saponification value, iodine number, refractive index, butyro refractometer reading, Gas chromatography, Reverse Phase High-performance liquid chromatography, and Fourier transforms Infrared. The results of this study revealed that the saponification value, Iodine number, refractive index, and Butyro Reading could be used to detect the addition of palm oil by a level of 10% -20% or more to the milk. The level of some fatty acids in the milk as determined by GC, such as myristic acid (C14:0), palmitic acid (C16:0), and stearic acid (C18:0), is correlated well with the level of adding palm oil to milk fat. The determination of cholesterol and β-sitosterol content by RP-HPLC could be used for the detection of the addition of palm oil to milk fat. The spectrum behavior produced by FTIR spectroscopy in this adulterated sample is almost the same, so this technique could not be used to detect the palm oil in milk fat.

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Detection of Milk Fat Adulteration in Commercial Butter and Sour Cream

Cited by 7 publications

References 0 publications

Validation of the Methods for the Non-milk Fat Detection in Artificially Adulterated Milk With Palm Oil

Validation of the Methods for the Non-milk Fat Detection in Artificially Adulterated Milk With Palm Oil

Two Convenient Methods for Detection of Non-Dairy Fats in Butter by Dynamic Light Scattering and Luminescence Spectroscopy

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

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