Detection of milk fat adulteration with admixture of foreign oils and fats using a fractionation technique and the apparent solidification time test.

摘要

A fractionation technique followed by the apparent solidification time (AST) test was adopted for detecting the admixture of foreign oils and fats in milk fat. The AST values of the solid fraction obtained at 20 degrees C, and solid and liquid fractions obtained at 18 degrees C for pure cow milk fat, were 2 min 30 s, and 3 min 21 s and 3 min 31 s, while for buffalo milk fat they were 1 min 58 s, and 2 min 47 s and 3 min 10 s respectively. This new approach can detect some mixtures of foreign oils and fats in cow milk fat but not in buffalo milk fat. (c) 2010 Society of Dairy Technology.