Sahte Tereyağinin Geleneksel Ve Modern Yöntemlerle Saptanmasi Üzeri̇ne Bi̇r Araştirma

Abstract

Butter is a high-cost oil, so it is sometimes sold by mixing margarine being a cheaper oil by manufacturers. Fake butter has negative effects on both the health of consumers and the economy. In our study, some traditional and modern methods were applied for the detection of fake butter. Three samples consisting of pure butter (PB), pure margarine (PM), and half-mixed butter-margarine (BM) mixture were examined. The physical and chemical properties of these samples by both traditional methods such as iodine index, saponification index, Reichert-Meissell (RM) number, and modern methods such as GC, DSC and FTIR methods have been examined. The results showed that it can be used in both methods to detect fake butter. However, modern methods attract more attention because they are faster, reliable, and repeatable.

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

“…These values are not in the range specified in the literature for pure butter. This proves that the determined fat is not pure milk fat and it may be mixed with vegetable oils [14]. On the other hand, the data for traditional yogurt showed that the number of RM is in the normal range of milk fat.…”

“…The total composition of milk fat in fresh milk was 67.7% saturated fatty acids (SFA) and 32.3% unsaturated fatty acids (USFA). Milk fat was different from vegetable oil in terms of short and medium chain fatty acids such as butyric (C4:0), caproic (C6:0), caprylic (C8:0), capric (C10:0) and lauric (C12:0) acids [14]. Butyric acid (C4:0) is one of the good indicators used in the detection of fat adulteration in milk and milk products, as it is found in milk fats obtained from cows and other mammals [15].…”