Detection of Milk Fat Adulteration in Commercial Butter and Sour Cream

Q2 Agricultural and Biological Sciences
Nurseitova, G. Konuspayeva, A. Zhakupbekova, F. Amutova, A. Omarova, A. Kondybayev, G. A. Bayandy, N. Akhmetsadykov, B. Faye
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引用次数: 6

Abstract

Background and Objective: Adulteration of dairy products by substitution of milk fat by vegetable oil is common in the Eurasian Economic Union. The objective of the paper is to investigate the potential adulteration of the fat and to test the more convenient methods of detection, i.e., determination of fatty acids or sterols profiles in commercial butter and cream. Materials and Methods: Ten samples of commercial butter and 8 samples of commercial sour cream were collected on the national market of Kazakhstan. The analyses involved the original sour cream and butter without any modification (deep-freezing) and were achieved within the shelf-life period. The fatty acid composition was analyzed by GS-FID and Sterol fractions were analyzed by GS-MS. Statistical analysis was achieved by principal components analysis (PCA), Pearson types, Kruskal-Wallis test. Results: Sixty percent of the butter samples contained traces of phytosterols and one sample contained up to 78% $-sitosterol. In sour cream samples, only three contained 100% cholesterol while two contained more than 60% sitosterol. The detection of fat adulteration by analyzing the fatty acids patterns is convenient in case of massive substitution of milk fat, but a discrete substitution does not modify the fatty acids profiles leading to misinterpretation. Conclusion: The results exhort to give preference to sterol profile determination as an official method to detect fat adulteration in dairy products. This is even more important as the current standard used in Central Asia based on some fatty acids ratios can lead to incorrect conclusions.
商业黄油和酸奶油中乳脂掺混的检测
背景和目的:在欧亚经济联盟,用植物油代替乳脂对乳制品进行掺假是很常见的。本文的目的是调查脂肪的潜在掺假,并测试更方便的检测方法,即测定商业黄油和奶油中的脂肪酸或甾醇含量。材料和方法:在哈萨克斯坦国家市场上采集了10份商业黄油样品和8份商业酸奶油样品。分析涉及未经任何修改(深度冷冻)的原始酸奶油和黄油,并在保质期内完成。脂肪酸组成通过GS-FID分析,甾醇组分通过GS-MS分析。采用主成分分析(PCA)、Pearson型、Kruskal-Wallis检验进行统计分析。结果:60%的黄油样品含有微量植物甾醇,其中一个样品含有高达78%的谷甾醇。在酸奶油样品中,只有三个含有100%的胆固醇,而两个含有超过60%的谷甾醇。在牛奶脂肪大量替代的情况下,通过分析脂肪酸模式来检测脂肪掺假是很方便的,但离散替代不会改变导致误解的脂肪酸图谱。结论:研究结果表明,应优先将甾醇含量测定作为检测乳制品中脂肪掺假的官方方法。这一点更为重要,因为中亚目前使用的基于某些脂肪酸比例的标准可能会导致错误的结论。
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来源期刊
International Journal of Dairy Science
International Journal of Dairy Science Agricultural and Biological Sciences-Animal Science and Zoology
CiteScore
3.40
自引率
0.00%
发文量
7
期刊介绍: International Journal of Dairy Science is dedicated to disseminate the international original research on all aspect of dairy science. International Journal of Dairy Science publishes original scientific research on all aspects of dairy science including: animal husbandry, the physiology, biochemistry and endocrinology of lactation, milk production, composition, preservation, processing and separation, biotechnology and food science, properties of milk proteins and other components, dairy products such as cheese, fermented milks and spreads, relevant studies in bacteriology, enzymology and immunology, the use of milk products in other foods; and the development of methods relevant to these subjects.
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