Detection of milk fat adulteration with admixture of foreign oils and fats using a fractionation technique and the apparent solidification time test |
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Authors: | ARUN KUMAR DARSHAN LAL RAMAN SETH VIVEK SHARMA |
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Affiliation: | 1. College of Dairy and Food Science Technology, Maharana Pratap University of Agriculture & Technology, University Campus Udaipur 313001, India;2. Dairy Chemistry Division, National Dairy Research Institute, Karnal 132001, India |
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Abstract: | A fractionation technique followed by the apparent solidification time (AST) test was adopted for detecting the admixture of foreign oils and fats in milk fat. The AST values of the solid fraction obtained at 20°C, and solid and liquid fractions obtained at 18°C for pure cow milk fat, were 2 min 30 s, and 3 min 21 s and 3 min 31 s, while for buffalo milk fat they were 1 min 58 s, and 2 min 47 s and 3 min 10 s respectively. This new approach can detect some mixtures of foreign oils and fats in cow milk fat but not in buffalo milk fat. |
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Keywords: | Apparent solidification time Lipids Quality Product safety Fractionation |
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