Counterfeit and Adulteration Analysis in Butter: Food Safety

Counterfeiting and Adulteration of Butter... How to recognize food fraud?

What is Butter?

It is a type of natural animal fat consisting of dense milk fat obtained from the milk of animals such as cows, sheep or goats. It is obtained by whipping cream or cream separated from milk. With its high nutritional value and unique flavor, it is one of the indispensables of the table. It is also particularly rich in healthy fatty acids and vitamins A, D, E and K.

What are the Types of Butter?

Butter is available on market shelves in different varieties depending on the production process and source. These varieties can be listed as follows:

Flavored Butter: It is a type of butter to which a little salt is usually added. It is frequently used on the tables.
Unsalted Butter: It is butter produced without added salt and is widely preferred in cooking and pastries.
Cultured Butter: This variety, which has an intense and pungent taste, is produced by fermenting milk cream with the addition of special bacteria.
Raw Milk Butter: It is a natural type of butter obtained from unpasteurized milk. It has a fresh and strong aroma.
Grazing Butter: Butter produced from milk that cows graze on natural pastures. It has high nutritional value and is rich in healthy fatty acids.

What is Imitation and Adulteration in Butter?

Imitation is defined as the production of a food that resembles its original form but with completely different substances, while Adulteration means to distort the quality of the product by mixing other substances into the original product. Counterfeiting and adulteration in butter refers to a variety of tricks, including the use of margarine or vegetable oils instead of natural butter, and the mixing of substances such as water or starch into butter. These practices reduce product quality and mislead consumers.

Why Are Counterfeit and Adulteration Analyzes Performed in Butter?

Imitation and adulteration studies carried out to protect food safety and consumer health are important processes to ensure that butter is produced correctly and does not contain foreign substances. At the same time, inspections are mandatory to comply with legal regulations and prevent food fraud.

What are the Counterfeit and Adulteration Analysis Methods in Butter?

Various laboratory methods are used to detect counterfeiting and adulteration in butter. Commonly used methods are as follows:

FTIR (Fourier Transform Infrared) Spectroscopy: Used to analyze differences in the chemical structure and fat composition of butter. It is preferred to determine whether it is mixed with vegetable oil or margarine.
Gas Chromatography: Analyzes the fatty acid profile of butter to determine whether there is imitation and adulteration. In particular, it shows whether the natural fats in butter have been replaced with other fats.
NMR (Nuclear Magnetic Resonance) Analysis: Detects changes that disrupt the natural structure of milk fat and detects the presence of margarine or vegetable oil with this method.
Fixed Matter and Fat Ratio Analysis: By measuring the water, fat and dry matter ratios in butter, adulteration can be detected.
Organoleptic Tests: These are tests that evaluate the sensory properties of butter such as taste, smell, color and structure. Any abnormality in appearance and flavor can be detected by this method.

Especially with the inspections and analyzes carried out by the Ministry of Food and Agriculture, information about the companies that make imitation and adulteration in food is shared in certain periods.

You can access this information via the link below.

https://www.tarimorman.gov.tr/Lists/Duyuru/Attachments/1148/Kamuoyu_Duyurusu.pdf

Nanolab Laboratories Group continues to provide services within the scope of Counterfeit and Adulteration Analysis in Butter . We also provide services in Olive Oil Analysis.

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