Subject: Sour cream, Adulteration, GC-FID, Fatty acid

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Year: 2021

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Type: Article

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Title: DETERMINATION OF MILK FAT ADULTERATION IN SOUR CREAM WITH VEGETABLE OILS BY GC-FID METHOD

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Author: Zehra Hajrulai-Musliu
Author: Risto Uzunov
Author: Aleksandra Angeleska
Author: Vasilka Poposka-Trenevska
Author: Mila Arapcheska
Author: Elizabeta Dimitrieska-Stojkovikj

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Abstract: Food adulteration appears in all areas of the food industry, most often to reduce production costs and to earn extra money. In the dairy industry, the adulteration of milk fat with vegetable oils is an act of intentionally reducing their qualities. Мilk fat in milk and dairy products can be partially or completely substituted with vegetable oils. The most often adulterants of vegetable oils are palm oil and coconut oil. The aim of this study is determination of vegetable oils in sour cream by GC-FID method.

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Publisher: Congress for Food Quality and Safety, Health and Nutrition – NUTRICON

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Relation: Journal of Hygienic Engineering and Design

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Identifier: oai:repository.ukim.mk:20.500.12188/21394
Identifier: http://hdl.handle.net/20.500.12188/21394

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