Nowadays, butter and sour cream are often purchased dairy products. But they are not natural and can affect to our health. Usually instead of fatty acids, they are often replaced with vegetable oils.This reaserch aims to determine to evaluate the relative importance of fat adulteration in commercial dairy products widely consumed in the country and with the help of methods to determine the adulteration of fat and make recommendations to control laboratories.
The fatty acid composition was analyzed by gas chromatography with flame ionization detection strictly according to the method. The method is globally accurate, but expensive and time-consuming.
Based on a results six oil samples out of ten samples contained traces of phytosterols. In the sour cream samples, only three of the eight contained 100% cholesterol, while two contained more than 60% sitosterol. As a result, in the country, the replacement of milk fat with vegetable oil is widely used in dairy products.
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