| Abstract: | Gas chromatography was used for the qualitative and quantitative determination of fatty acids of authentic buffalo's milk, cow's milk and buffalo's milk adulterated with cow's milk. The milk fat was separated by fractional crystallization at ?20°C into two distinct fractions, i. e., semi-solid and mother liquor. The concentration of the fatty acids in the mother liquor changed significantly for 14:0, 16:0 and 18:1 as adulteration levels were increased. The fatty acids of the semi-solid fractions changes in the proportion of 16:0, 18:0 and 18:1 when cow's milk is mixed with buffalo's milk. By applying a simple regression equation for these acids, adulteration of buffalo's milk with 5% cow's milk could be distinguished. |
