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Journal of Dairy Science Vol. 37 No. 2 156-161
© 1954 by American Dairy Science Association ®
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A Method for the Detection of Foreign Fats in Dairy Products

V. R. Bhalerao1 and F. A. Kummerow

Department of Food Technology, University of Illinois, Urbana

ABSTRACT

The suspected sample is first separated into alcohol soluble and insoluble triglycerides in order to increase the concentration of the adulterant in one of these fractions and cause enough shift in the refractive index for the adulterant to be detected.

The average refractive index of the alcohol insoluble fraction of 20 different samples of authentic butterfat was found to be 1.4542 ± 0.00002 (S.E.M.) and was significantly different from 1.4550 ± 0.00003 (S.E.M.), the average value of the samples containing 10% of substitute fat other than coconut oil. The addition of 10% coconut oil significantly lowered the refractive index of the alcohol soluble fraction of pure butterfat from 1.4540 ± 0.00002 to 1.4532 ± 0.00005.

FOOTNOTES

1 Armour research fellow. Funds for partial support of these studies were made available by the American Dairy Association and Armour & Co., Chicago.






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Copyright © 1954 by the American Dairy Science Association ®.