Evaluation of some methods to detect milk fat adulteration by palm oil and palm kernel oil mixture | ||||
| Al-Azhar Journal of Agricultural Research | ||||
| Article 23, Volume 48, Issue 3, October 2023, Page 519-527 PDF (823.89 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ajar.2023.203509.1133 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
Ahmed Ali Elnagar  1; hesham Mohammed Ali2; Osama Ibrahim Rizk3; Selim Abd El-Aziz Soliman2
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| 11Department of Dairy, Faculty of Agriculture, Al-Azhar University, Cairo, Egypt | ||||
| 2Dairy Department, Faculty of Agriculture, Al-Azhar University, Cairo, Egypt. | ||||
| 3Dairy Science Department, Industries and Nutrition Research Institute, National Research Centre. | ||||
| Abstract | ||||
| ABSTRACT Adulteration of milk fat with vegetable oils is one of the most common types of adulteration due to its high economic value. Therefore, the aim of the present study was to examine the accuracy and sensitivity of some simple procedures to detect the milk fat adulteration with vegetable oils including palm oil (PO) and palm kernel oil (PKO) in different levels as a model of commercial adulterated milk samples. The butter oil (BO) was mixed with a mixture of vegetable oils (50% PO + 50% PKO) in order to create 4 treatments representing adulteration of butter oil in different proportions of 25, 50, 75% and 100% compared to control sample of the pure butter oil. The results showed that such adulteration didn't cause significant changes in the fat constants especially when determine the refractive index, melting point, saponification value, ester number and iodine number. Apparent Solidification Time (AST), Reichert-Meissl and Polenske number could be used to detect such milk fat adulteration with PO/PKO mixture especially in the high-level content of vegetable oil ≥ 50% of milk fat content. | ||||
| Keywords | ||||
| adulteration; milk fat; palm oil; butter oil | ||||
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