Detection of milk fat adulteration with margarine and palm oil in kajmak
2025
Mira Radovanovic | Marina Hovjecki | Stefan Simunovic | Jelena Miocinovic
Kajmak is a milk fat-based dairy product that is very popular in the Balkans. However, it is often the subject of adulteration. The aim of this study was to determine the detectable level of adulteration of milk fat in kajmak with margarine and refined palm oil based on iodine value analysis and fatty acid profile by gas chromatographic analysis. In addition, a texture analysis of the adulterated kajmak samples was performed. Six treatments of adulterated kajmak were prepared by mixing fresh kajmak with margarine and refined palm oil in proportions of 5 %, 10 % and 20 % of the total fat in the kajmak. When comparing the fatty acid groups, the detectable level of adulteration for both the added margarine and the palm oil was 10 %. The adulteration of kajmak with 5 % margarine and refined palm oil can be detected by analysing the iodine value as well as by measuring the proportion of trans fatty acids in the case of adulteration with margarine or the C18:3 n-3 in kajmak adulterated with refined palm oil. Larger amounts of added adulterants of 10 % and 20 % can be detected by measuring the proportion of most other fatty acids. The textural properties, in particular firmness and spreadability, were statistically significantly changed (p<0.05) when both margarine and refined palm oil were added, but only in an amount of at least 20 %.
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