Milk Fat Adulteration Testing
Elena Grishina
15th of Oct 2015
CUSTOMER DAY
MOSCOW 2015
CUSTOMER DAY
MOSCOW 2015
1. Why milk fat adulteration tests are important ?
2. Evolution of milk fat adulteration tests
3. Fatty acids testing
4. Example of fatty acids of milk fat and palm oil blends
5. Typical milk fat adulteration tests in Russia
6. Future of milk fat adulteration tests
7. Summary
Agenda :
CUSTOMER DAY
MOSCOW 2015
Why milk fat adulteration tests are important ?
Does your company faces the problem of adulteration of
the dairy products?
What do you estimate the percentage of adulterated
products?
50% canned sweet
milk
30% butter
25% curd and
sour cream
20% cheeses
CUSTOMER DAY
MOSCOW 2015
Why milk fat adulteration tests are important ?
Let’s discuss how these figures were calculated …
50% canned sweet
milk
30% butter
25% curd and
sour cream
20% cheeses
CUSTOMER DAY
MOSCOW 2015
Evolution of milk fat adulteration tests
FAME
(fatty-acids
composition test)
Determination of milk
fat purity by gas
chromatographic
analysis of sterols
GOST 33490 – 2015
Determination of milk
fat purity by gas
chromatographic
analysis of
triglycerides
CUSTOMER DAY
MOSCOW 2015
Fatty acid testing
The fatty acid composition of milk fat varies due to a large number of factors, including: • Genetic variation in the dairy herd • Breed of cow • The stage of lactation of the cow • The composition of the diet of the cow, including variations in pasture due to climatic conditions, and supplementary feeding regimes. These factors result in variations throughout the dairy season, between seasons, and from region to region. In particular, differences in farming practices such as year-round calving versus spring calving and different feeding regimes mean that there are large differences in the fatty acid composition of milk fat produced in different countries or different regions of country. These differences can change with time as feeding and farming practices change and so then typical ranges need to be constantly updated.
CUSTOMER DAY
MOSCOW 2015
Fatty acid testing Table 1: Fatty acid content of a range of palm oil / milkfat blends (% of palm oil in milkfat)
0% 10% 20% 30% 40% 50% 100%
C4:0 3.3 3 2.6 2.3 2 1.6 0
C6:0 2.2 1.9 1.7 1.5 1.3 1 0
C8:0 1.4 1.2 1.1 0.9 0.8 0.7 0
C10:0 3.3 3 2.6 2.3 2 1.6 0
C10:1 0.3 0.3 0.3 0.2 0.2 0.2 0
C12:0 4.5 4.1 3.7 3.2 2.8 2.4 0.4
C14:0 12.6 11.4 10.2 9 7.9 6.7 1.1
C14:1 1 0.9 0.8 0.7 0.6 0.5 0
C15:0 1.3 1.2 1 0.9 0.8 0.6 0
C16:0 31.1 32.5 34.1 35.3 36.8 38 44.3
C16:1 1.7 1.5 1.3 1.2 1 0.9 0.2
C17:0 0.5 0.5 0.4 0.4 0.3 0.3 0.1
C17:1 0.3 0.3 0.2 0.2 0.2 0.2 0
C18:0 9.1 8.7 8.1 7.7 7.2 6.7 4.4
C18:1 19.7 21.8 23.9 25.9 27.9 29.9 39.4
C18:2 1.2 2.1 2.9 3.8 4.5 5.4 9.3
C18:2 1.3 1.2 1 0.9 0.7 0.6 0
C18:3 0.7 0.6 0.6 0.5 0.5 0.4 0.2
Obviously adding more palm oil results in a fatty acid content which
approaches that of pure palm oil (as highlighted, the C12:0 decreases
and the C16:0 and C18:1 increase)
CUSTOMER DAY
MOSCOW 2015
Example of fatty acids of milk fat and palm oil blends
FAME ratio 0% 10% 20% 30% 40% 50% 100%
GOST 32261-2013 for butter the
Customs Union origin
GOST 32261-2013 for butter New Zealand origin
Low high Low high
C16:0/C12:0 6.9 7.9 9.2 11.0 13.1 15.8 110.8 5.8 14.5 5 14.5
C18:0/C12:0 2.0 2.1 2.2 2.4 2.6 2.8 11.0 1.9 5.9 1.7 5.9
C18:1/C14:0 1.6 1.9 2.3 2.9 3.5 4.5 35.8 1.6 3.6 1.5 3.6
C18:2/C14:0 0.2 0.3 0.4 0.5 0.7 0.9 8.5 0.1 0.5 0.1 0.5
unsat/sat 0.4 0.4 0.5 0.6 0.6 0.7 1.0 0.4 0.7 0.4 0.7
Note Unsat/sat is the ratio of specific fatty acids from these groups
unsat/sat = Sum of C18:1+C18:2 vs Sum C12:0+C14:0+C16:0+C18:0
Table 2: Fatty acid content of a range of palm oil / milk fat blends (% of palm oil in milk fat)
Current FAME test is not a sensitive enough to define 40% of palm oil in milk fat.
CUSTOMER DAY
MOSCOW 2015
Example of fatty acids of milk fat and palm oil blends
Current FAME test is not a sensitive enough to define 40% of palm oil in milk fat.
Too expensive mistake …
CUSTOMER DAY
MOSCOW 2015
Typical milk fat adulteration tests in Russia
- not sensitive enough
- Not applicable for all dairy products
- not all labs are able to complete properly
+ very common
+ all Controlling Authorities ( e.g. Rospotrebnadzor) are used to use
FAME
95% - not very known
- interpretation part needs to be improved
- not all labs have accreditation
+ very sensitive
+ can be used for all dairy products
+ reference method
Plant sterols
5%
CUSTOMER DAY
MOSCOW 2015
Future of milk fat adulteration tests
accu
racy
Fatty acid composition test
Plant sterol test Chromatographic analysis of
triglycerides
Current 2015-2016 2016..
CUSTOMER DAY
MOSCOW 2015
Summary :
• Milk fat adulteration testing is important for the pure identity of dairy products
• Fatty acid (FAME) testing, which simply identifies the fatty acids, is not a sensitive test
• Testing for excess plant sterols in the product is more sensitive for the detection of vegetable oil contaminants
• The recent ISO IDF triglyceride s-value method is much more sensitive than the fatty acid tests because it analyses how the fatty acids are assembled into the triglyceride