USE OF NON-TRADITIONAL METHODS FOR DETECTION OF ADULTERATION IN DAIRY FATTY PRODUCTS

Abstract

The goals of this investigation were to attempt the detection of milk butter fat (cow and buffalo) adulteration with some vegetable oils such as palm and coconut oil depending on some physical and chemical properties of different adulterated products. To achieve the objectives of study, the work was planned in two parts as follows: In the first part, different adulterated butter fat treatments were prepared using cow butter, (CB), buffalo butter, (BB) and palm oil (PO). Six treatments of adulterated butter milk fat were prepared according to incorporate the palm oil into either buffalo or cow butter at three different levels i.e. СP25 (25% PO and 75% CB), CP50 (50% PO and 50% CB), CP75 (75% PO and 25% CB), Also, ВP25 (25% PO and 75% BB), BP50 (50% PO and 50% BB), BP75 (75% CP and 25% BB). Three control samples (pure cow, buffalo butter and palm oil) were also prepared. All samples were stored at -20°C until physical and chemical analysis. The results indicated that, significant effects were observed in most properties of milk butter fat adulterated with different ratios of palm oil. Gradually increasing the percentage of adulterated palm oil into milk fat either cow or buffalo gradually increase the refractive index, melting point, solid fat content, iodine value, total long chain fatty acids content and unsaturated fatty acid content. On the other hand, Addition of palm oil to pure milk fat either cow or buffalo led to significant decrease of acid value, peroxide, value saponification number, total short chain (TSC) and saturated fatty acids% in mixture of fat. However, these values were gradually increased or decreased by increasing the ratio of added palm oil to milk fat either cow or buffalo. In the second part, different adulterated butter fat treatments were prepared using cow butter, (CB), buffalo butter, (BB) and coconut oil (CO). Six treatments of adulterated butter milk fat were prepared according to incorporate the coconut oil into either buffalo or cow butter at three different levels i.e. СC25 (25% CO and 75% CB), CC50 (50% CO and 50% CB), CC75 (75% CO and 25% CB), Also, ВC25 (25% CO and 75% BB), BC50 (50% CO and 50% BB), BC75 (75% CO and 25% BB). Three control samples (pure cow, buffalo butter and coconut oil) were also prepared. All samples were stored at -20°C until physical and chemical analysis. The results indicated that, most of milk fat properties were significantly affected with adulteration the milk fat with different ratios of coconut oil. Gradually increasing the percentage of adulterated coconut oil into milk fat either cow or buffalo gradually decreased the refractive index, melting point, solid fat content, acid value, iodine value, peroxide value and % unsaturated fatty acid. On the other hand, Addition of coconut oil to pure milk fat either cow or buffalo led to significant increase of saponification number, total short chain (TSC) and saturated fatty acids% in mixture of fat. However, these values were gradually increased or decreased by increasing the ratio of added coconut oil to milk fat either cow or buffalo. Finally, It could be concluded that, some technical physical and chemical methods such as determination of melting point, iodine value, saponification number, percentage of TSC, saturated and unsaturated fatty acids may be useful to determine the adulterated butter fat (either cow or buffalo) with different ratios of palm or coconut oils.