Methods For Detecting Butter Adulteration

Abstract

Twelve samples of butter were purchased from the local markets and compared with control butter sample made in the lab.. The samples were kept under cooling till analysis. The samples were analyzed by gas chromatography for the fatty acids content, and also chemically analyzed for cholesterol levels and fat content. The chromatographic analysis revealed that only three samples were identical to the control sample, while the other samples varied from the control regarding fatty acid composition. The results revealed that five samples showed a marked decrease in the total short chain acids when compared to the control sample. It could also observed that four samples had higher content of lauric acid (C 12 ), while three samples possessed high content of palmetic acid (C 16:0 ). On the other hand,, two samples were characterized with higher levels of oleic acid (C 18:1 ), and stearic acid (C 18:0 ). These findings show that an adulteration with palm kerenal oil, palim oil and tallow, was done, respectively. The results obtained from chromatographic analysis enabled to detect the adulteration by using the fatty acids ratios between certain fatty acids. The ratio between C 12 /C 10 , C 14 /C 12 , C 18:1 /C 14 , C 18:0 /C 18:2 , C 18:1 /C 18 and the total saturated fatty acids/total unsaturated fatty acids, were used to detect the adulteration. The ratios between C 12 /C 10 , C 18:0 /C 18:2, C 18:1 /C 18:0, and total saturated fatty acids /total unsaturated fatty acids were useful in detecting the adulteration of butter fat with vegetable oils or tallow. Cholesterol content of the samples was carried out. The results obtained revealed that the addition of adulterants to the butter decreased the cholesterol level of the adulterated samples when compared to the control sample. The decrease of the cholesterol level seems to be proportional to the adulteration ratios. Also, calculating the cholesterol level of the suspected samples regarding the cholesterol level of the control samples helped to detect the ratios of adulterants in butter samples. Fat content of all samples did not differ.

Development of a protocol based on classic and modern techniques for detection of shortening and hydrogenated palm kernel oil addition to Buffalo’s milkfat

“…Salem et al [30] also found the FA composition of buffalo's milk fat is SFA (64%), USFA (33.0%), and MUSFA (28.08%) which was similar to that obtained for BMF in the present study. Similar results were also obtained for buffalo's milk fat by Abd El-Malek [1]. Other researchers found that the addition of lard or margarine to cow's or buffalo's milk fat resulted in significant changes in certain fatty acids (16:0, 18:0 and18:1) [9].…”

“…Reichert-Meissl number Data in Table (1) summarize the Reichert-Meissl number (RM) of BMF and its mixture with vegetable oils (SHO, HPKO). The RM for BMF was 29.22, while it was very low in SHO and HPKO (0.68 and 5.37, respectively) as the volatile fatty acids content is different in vegetable oils from that in milk fat.…”

“…The main sterol fraction that is widely used for the detection of vegetable oil addition to milk fat is β-sitosterol [20]. Abd El-Malek [1] used cholesterol content as a tool for the detection of vegetable oils addition to butter from buffalo's milk.…”