Adulteration of Argentinean milk fats with animal fats: Detection by fatty acids analysis and multivariate regression techniques.

VÉLEZ MARIA AYELEN; REBECHI SILVINA ROXANA; PEROTTI MARÍA CRISTINA; VAIRA STELLA

FOOD CHEMISTRY

ELSEVIER SCI LTD

Lugar: Amsterdam; Año: 2016 vol. 192 p. 1025 - 1032

0308-8146

The adulteration of milk fat with foreing fats has been and still is a major concern in the dairy industry. The aims of the present study were to test the accuracy of the fatty acid relations established by the Argentinean Legislation to detect adulterations of milk fat with animal fats and to propose a regression model suitable to evaluate these adulterations, employing fatty acids profiles. For this purpose, 70 milk fat, 10 tallow and 7 lard samples were collected and analyzed by gas chromatography. Data was utilized to simulate arithmetically adulterated milk fat samples at 0, 2, 5, 10 and 15%, for both animal fats. The relations failed to distinguish adulterated milk fats containing less than 15% of tallow or lard. For each adulterant, a model was built and validated. Calibration and validation matrices were constructed employing genuine and adulterated milk fat samples selected by chance. For tallow and lard, the root mean square error of prediction (RMSP) values were 2.80% and 1.77% respectively. We found that the multivariate evaluation of fatty acids profile detected adulterated milk at levels greater than 5% for lard and 10% for tallow.