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

Abstract

Dairy products are among the most adulterated food products. Due to the current high price of milk fat, it has been replaced by low-cost oils, especially those oils that have the same fatty acid profile as milk fat.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 intends to confirm the lowest level of palm oil added to milk and validate various methods for detecting palm oil in milk, including gas chromatography, reverse-phase high performance liquid chromatography, and Fourier transform infrared. Different amounts of palm oil were prepared in the final liquid milk using five treatments of fresh milk cream and an emulsion of palm oil. The results of this study showed that the values of the saponification number decreased with the increase in the percentages of added palm oil. There was no decrease under the limits of the Egyptian standards until the addition of 50% 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. Furthermore, there is a positive relationship between the level of added palm oil and the β-sitosterol content as measured by reverse-phase high-performance liquid chromatography. There was no relationship between the behavior of the spectra resulting from Fourier transform infrared spectroscopy and the presence of palm oil.

E-commerce readiness and training needs of small-scale dairy processors in Serbia: Understanding barriers and knowledge gaps

“…These actions constitute not only an economic fraud but also diminish the functional and nutritional value of kajmak and may pose potential health hazards to consumers [ 28 ]. To protect the reputation and standards related to kajmak production, and preserve its traditional heritage, it is imperative to raise awareness of kajmak adulteration, and work towards more stringent laboratory testing controls for this product [ 29 ].…”

Chemical and Microbial Safety Criteria for Egyptian Ras Cheeses

“…Fat content was extracted from cheese samples by organic solvents, and the fatty acid methyl esters were prepared according to the procedures of El-Nabawy et al 15 . Gas chromatographic analysis was carried out using the ACME model 6100GC (Young Lin Instrument Co., Korea), tted with a split injector and FID detector.…”

“…Gas chromatographic analysis was carried out using the ACME model 6100GC (Young Lin Instrument Co., Korea), tted with a split injector and FID detector. The procedure published by El-Nabawy et al, 15 was followed to determine the individual fatty acids in cheese fat.…”

A Review of Milk Frauds and Adulterations from a Technological Perspective

“…Due to the high cholesterol content of milk fat, adulteration with foreign oils will be obvious due to the change in cholesterol levels. Since milk fatty acids are short-chain fatty acids (caprylic, capric, and butyric) and vegetable fats are long-chain fatty acids, only a simple analysis of the fatty acid profile by chromatographic method can show that milk has been adulterated with vegetable oils [11,12,33,34].…”