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Tocopherol Content of the Fat of Dairy Products as an Index of Adulteration

Food and Drug Laboratories, Department of National Health and Welfare, Ottawa, Canada

ABSTRACT

A rapid procedure for determining the tocopherol content of butterfat was developed in this laboratory (2) and has been successfully employed for 2 years in the detection of the addition of vegetable fats (except coconut) to butterfat. The application of the tocopherol procedure is based on the fact that the tocopherol content of butterfat is low (10 to 50 p.p.m.) (1) whereas that of most vegetable fats is considerably higher (300 to 1600 p.p.m.) (2). In most cases, therefore, the addition of vegetable fats to butter will result in a significant increase in the tocopherol content of the adulterated butterfat. Adulteration with lard and tallow cannot be detected by this procedure.

It appeared of interest to extend this tocopherol procedure to the detection of vegetable fats in dairy products other than butter. It has been found that by using a modification of the butter procedure (2), the adulteration of evaporated milk, condensed milk, whole milk powder, ice cream, and cheese with vegetable fats can be detected.