Detection of foreign fat in milk fat from different continents by triacylglycerol analysis

The adulteration of bovine milk fat with foreign fat can be detected by the analysis of its triacylglycerol (TAG) composition in combination with TAG formulae to calculate S‐values. With genuine milk fats these S‐values must not exceed certain limits already laid down in German and European analytical standards since 1994. The present validity of the TAG formulae and corresponding S‐ranges was confirmed by analysis of 148 recently produced European milk fat samples comprising a wide variation in lipid composition. Additionally, representative milk fat collections from New Zealand (n = 31) and South Africa (n = 10) were analyzed for their TAG composition to check the applicability of the TAG method to non‐European dairy products. These samples were identified as pure and unadulterated as well. All the analyzed samples (n = 189) provided S‐values clearly within the admissible limits. Consequently, the composition of genuine milk fat from different continents still fits the S‐ranges formerly established for Europe, and the TAG method most likely can be applied globally. Limitations have to be considered with technologically processed milk fat or fat from low‐fat milk products such as skim milk or buttermilk.