Validation of the Methods for the Non-Milk Fat Detection in Artificially Adulterated Milk with Palm Oil
نویسندگان
چکیده
Abstract Dairy products are among the most adulterated food products. Due to current high price of milk fat, it has been replaced by low-cost oils, especially those oils that have same fatty acid profile as fat. This study intends confirm lowest level palm oil added and validate various methods for detecting in milk, including gas chromatography, reverse-phase performance liquid Fourier transform infrared. Different amounts were prepared final using five treatments fresh cream an emulsion oil. The results this showed values saponification number decreased with increase percentages There was no decrease under limits Egyptian standards until addition 50% iodine is less sensitive than detection Butyro refractometer reading unable detect milk. determined chromatography correlated well Furthermore, there a positive relationship between β-sitosterol content measured high-performance chromatography. behavior spectra resulting from infrared spectroscopy presence
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ژورنال
عنوان ژورنال: Food Analytical Methods
سال: 2023
ISSN: ['1936-9751', '1936-976X']
DOI: https://doi.org/10.1007/s12161-023-02465-w