Detection of Foreign Fat in Some Imported and Local Yogurt in Sulaymaniyah Governorate

Abstract

The adulteration of milk fat in dairy products with less expensive non-milk-based fats, vegetable oils and animal fats are a common occurrence in the dairy industry. In this study, some imported and local yogurt which is consumed widely in Sulaymaniyah Governorate was investigated for detecting foreign fat. Fat percent in all brands were less than recorded on their labels, among Iranian brands, Manizan has the lowest fat content, the same result was obtained for local brand (Halla). The Reichert Meissl (RM) number was varying among the imported and local brands, and it was 12.32 and 3.85 for Mersin and Pegah brands, respectively. The fatty acid (FA) composition of milk fat in yogurt samples was studied using GC-MS, and it was showed many differences in fatty acid profiles of yoghurt samples, the highest level of butyric acid (C4:0) appears in Jwanro brand, it is nearly absent in Halla brand. The amount of mono-unsaturated fatty acids (MUFA) in all unbranded samples yogurt are higher than that appear in the milk fat.