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A Summary of Methods for the Detection of Foreign Fats in Dairy Products¹

Department of Food Technology, University of Illinois, Urbana

ABSTRACT

Adulteration of butter and fraudulent sales of imitation ice cream have been reported in the United States and Canada (3). In the states that permit the production of vegetable fat frozen desserts it is reported that some ice cream is being illegally made from a blend of vegetable fat and butterfat. This process of blending vegetable or animal fats with dairy products is an open invitation to fraud and deception, since no practical test has been developed to determine the amount of these fats in dairy products. Moreover, as new techniques have been developed for modifying fats, it has become even more difficult to distinguish them from butterfat (25). During the last 3 years, a number of methods have been published on means for detecting small quantities of foreign fats in butterfat. It would therefore be useful to review the various methods that have been suggested for the detection of foreign fats in dairy products.

¹ Funds for support of these studies were made available by the American Dairy Association and the International Association of Ice Cream Manufacturers.