Use of changes in triacylglycerols during ripening of cheeses with high lipolysis levels for detection of milk fat authenticity

Fontecha, Javier; Mayo, I.; Toledano, Gema; Juárez, Manuela

doi:10.1016/j.idairyj.2005.12.005

Cited by 18 publications

(10 citation statements)

References 22 publications

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“…Conversely, it was reported that, FAs have been applied for the analysis of milk fat content, discrimination of animal fat, and determination of free FAs. Related studies have been developed for the discrimination of foreign fats in milk fat (Fontecha, Mayo, Toledano, & Juárez, ; Gutiérrez et al, ).…”

Section: Introductionmentioning

confidence: 99%

Comparative study for the detection of Egyptian buffalo butter adulteration with vegetable oils using conventional and advanced methods

Hamed

Aborass

Elkafrawy

et al. 2019

Journal of Food Safety

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Adulteration of butter can occur when milk fat is replaced with cheaper oils due to the economic advantage of such substitution. With potential health risks on consumers, the issue raises alarming public health concerns. The adulteration of the Egyptian buffalo butter (EBB) with vegetable oils (VOs) was detected by conventional and advanced techniques. EBB was mixed with VOs at different ratios 25, 50, and 75% (w/w). The conventional methods (saponification number, iodine value, polenskee value, and Reichert-Meissl value) were compared with advanced methods (GC, HPLC, and FTIR). The results indicated that the assurance of conventional methods is not adequate at expansion levels under 50.0% VOs in EBB. In light of the progressions prompted by advanced methods using GC and HPLC, the debasement of EBB with 25.0% VOs can be detected and are more accurate in detecting the sterols and their fractions in butter.

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Section: Introductionmentioning

confidence: 99%

Comparative study for the detection of Egyptian buffalo butter adulteration with vegetable oils using conventional and advanced methods

Hamed

Aborass

Elkafrawy

et al. 2019

Journal of Food Safety

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“…Fatty acid composition of milk fat has long been used as a criterion to detect adulteration with vegetable oils, mainly because milk fat is characterized by short-chain fatty acids, whereas vegetable oils have medium- to long-chain fatty acids ( Molkentin and Precht, 1998 ; Ntakatsane et al ., 2013 ). Based on this knowledge, studies related to the detection and quantification of non-milk fats in milk and dairy products are being constantly developed and represent prominent research areas in many centers, with high economic significance in national and international commerce ( Fontecha et al ., 2006 ; Parodi, 1971 ; Pinto et al ., 2002 ). Destaillats et al .…”

Section: Introductionmentioning

confidence: 99%

Detection for Non-Milk Fat in Dairy Product by Gas Chromatography

Kim¹,

Park²,

Lee³

et al. 2016

Korean Journal for Food Science of Animal Resources

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The aim of this study was to evaluate the potential use of fatty acids, triacylglycerols, and cholesterol in the detection of adulterated milk fat. The fatty acid, triacylglycerol, and cholesterol profiles of the mixtures of milk and non-milk fat (adulteration ratios of 10%, 30%, 50%, 70%, and 90%) were analyzed by gas chromatography. The results showed that concentrations of the fatty acids with oleic acid (C18:1n9c) and linoleic acid (C18:2n6c), triglycerides with C52 and C54, and cholesterol detected are proportional to the adulteration ratios remarkably. Oleic acid (C18:1n9c), linoleic acid (C18:2n6c), C52, and C54 were lower in pure milk fat than in adulterated mixtures. In contrast, pure milk has a higher cholesterol concentration than all adulterated mixtures (adulteration concentration in the range 10-90%). Thus, we suggest that oleic acid (C18:1n9c), linoleic acid (C18:2n6c), C52, C54, and cholesterol are suitable indicators and can be used as biomarkers to rapidly detect adulterated milk fat by gas chromatography. This study is expected to provide basic data for adulteration and material usage. Moreover, this new approach can detect the presence of foreign oils and fats in the milk fat of cheese and can find application in related studies.

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“…This implies that both Lipozyme-435-and Novozyme-435-treated AMF contained TAGs with a higher composition of saturated short-and medium-chain fatty acids than the untreated AMF since it has been previously found out that the melting point of the fat decreases with decreasing chain length and increasing degree of unsaturation of the fatty acids in milk fat. [27,30] The long sharp shoulder observed in AMF between 9.67°C and 20.29°C was modified into broad melting temperature ranges for Lipase-435-and Novozyme-435-treated AMF. The long broad ranges of temperature imply that the AMF contained TAGs with medium-and long-chain fatty acids.…”

Section: Triacylglycerolsmentioning

confidence: 99%

“…Thus, hydrolysis preferentially affected TAGs containing esterified short-chain fatty acids; as a consequence of the loss of shortchain fatty acids on TAGs, there is an increase in the relative percentages of long-chain fatty acids on TAGs. [24,27] The major TAGs found in Lipozyme-435-treated AMF were PoPoCo, PoPoCy, CyOL, CaOL, PLaO, LaOO, PPP/PMO, OOPo, OOO, and OOS/SSL. These TAGs have a higher influence on the physical and functional properties of the product [25,28] than the rest of the TAGs due to their high percentage level.…”

Section: Triacylglycerolsmentioning

confidence: 99%

Triacylglycerol composition, melting and crystallization profiles of lipase catalysed anhydrous milk fats hydrolysed

Omar

Gounga

Liu

et al. 2017

International Journal of Food Properties

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Dairy products remain valuable components of human diet due to their balanced nutritive value and pleasant flavour. In this study, triacylglycerols (TAGs) from anhydrous milk fats were hydrolysed by Lipozyme-435 and Novozyme-435 and later on analysed by using ultra performance liquid chromatography coupled with quadrupole time-of-flight mass spectrometry. Results revealed that the percentages of TAGs (CN 28-34) and TAGs (CN 36-42) with at least two short-chain fatty acids and with short-and medium-chain fatty acids were respectively decreased after 24 h of enzymatic hydrolysis. On the other hand, TAGs (CN 44-54) with at least two long-chain fatty acids were found to increase in both Lipozyme-435-and Novozyme-435-treated anhydrous milk fat (AMF). Meanwhile, the melting and crystallization profiles of both Lipozyme-435-and Novozyme-435-treated AMF were modified and significantly different when compared with the untreated AMF.

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Use of changes in triacylglycerols during ripening of cheeses with high lipolysis levels for detection of milk fat authenticity

Cited by 18 publications

References 22 publications

Comparative study for the detection of Egyptian buffalo butter adulteration with vegetable oils using conventional and advanced methods

Comparative study for the detection of Egyptian buffalo butter adulteration with vegetable oils using conventional and advanced methods

Detection for Non-Milk Fat in Dairy Product by Gas Chromatography

Triacylglycerol composition, melting and crystallization profiles of lipase catalysed anhydrous milk fats hydrolysed

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