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Effect of the Seasonal Variation of Fatty Acids in Milk Fat on the Sensitivity of a Test for Vegetable Fat Adulteration¹

Dairy Foods Program, Department of Animal Sciences, University of Vermont, Burlington 05405-0044

ABSTRACT

The objective of this study was to ascertain whether the sensitivity of a test for vegetable fat adulteration of milk fat might be improved by considering the seasonal variation of the criteria for identifying suspect samples. The test is based on the ratio of the concentrations of butyric acid to oleic acid (C₄: C_18:1). Samples of milk fat that exhibit a ratio value greater than 2 standard deviations from the mean can be considered abnormal and possibly adulterated with vegetable fat. For the 6 mo of November through April, when the value of this ratio is typically high, the criteria for identifying suspect samples can be modified, that is, the minimum value of the ratio for pure milk fat can be increased. The minimum amount of vegetable fat in a sample of milk fat that can be detected using this method is reduced for 10.5% to approximately 8.2%.

The second objective of this study was to determine the suitability of the test for detecting vegetable fat adulteration of milk fat from sources other than block Mozzarella, i.e., from ice cream and Mozzarella cheese from frozen pizzas.

¹ Research supported by the Vermont Agricultural Experiment Station, University of Vermont, Burlington.