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Measurement of Butyric Acid in Fat with Reference to the Detection of Substitute Fats in Dairy Products¹

Department of Dairy Technology, Institute of Nutrition and Food Technology, The Ohio State University

ABSTRACT

Recently, there has been an increasing number of dairy products in which a part or all of the butterfat has been replaced by various vegetable and/or animal fats. The ease with which such products might be sold fraudulently as full butterfat products has emphasized the need for more precise methods of detecting fat mixtures. Older methods of fat analysis, such as the Reichert-Meissl, Polenski, and Hehner, are now thought to be inadequate in detecting mixtures of butterfat and other fats because they lack specificity and sensitivity. Consequently, a number of other methods have been prepared or are the subject of current investigations.

Methods recently reported involve the different properties of fat, such as fluorescence (8); differences in solubilities (2, 3) ; the tocopherol (1) or sterol content (2); selective solidification (7); refractive index (9); certain fat constants (3, 9), and butyric acid content (6).

Any method which is to be satisfactory for the detection of fat substitution in dairy products must make possible the detection of both vegetable and animal fats.

¹ Scientific Paper 4-53, Department of Dairy Technology, the Ohio State University, Columbus. Supported in part from funds granted to the Ohio State University by the Research Foundation for Aid in Fundamental Research.