Searching for Non-Milk Fat in Dairy Products: Regulatory Compliance and Analysis Methods

Search for Non-Milk Fat within the Scope of Imitation and Adulteration Studies

Dairy Products in the Prepared Food Sector

Common dairy products used in the convenience food sector are a key ingredient in many products, both naturally and in processed form. The most commonly used dairy products are as follows:

• Butter
• Yogurt
• Cheese (feta cheese, cheddar cheese, cream cheese, etc.)
• Milk powder
• Cream
• Ice cream
• Milk desserts (pudding, rice pudding, etc.)

Why is Non-Milk Fat Screening Performed?

In dairy farms, there are some parameters that will determine the quality of raw milk. Fat and protein ratios of raw milk, total bacterial count and somatic cell amounts are the quality determining parameters that must be checked. Low milk fat, which is one of the most important parameters, and the ratio of fat and protein amounts give information about the risk of acidification. The Turkish Food Codex Communiqué on Raw Milk and Heat-Treated Drinking Milk (Communiqué No: 2000/6) is based on the qualities and limit values that raw milk and processed milk should have.

In the Communiqué, raw milk is defined as “milk that has been milked from animals at certain intervals, cooled and does not contain any component or any substance has not been added to it and has not been subjected to any treatment.” However, as in every food sector, imitation and adulteration are also used in dairy products to reduce costs.

1. Prevention of Cheating and Adulteration: The use of vegetable oil or margarine instead of milk fat is one of the leading economic tricks.
2. Preserving Product Quality: Milk fat gives the product a special flavor and aroma. The use of alternative fats reduces quality.
3. Consumer Safety: Consumption of vegetable oil or margarine, especially by individuals with allergies, may pose a health risk.
4. Ensuring Legal Compliance: Food regulations prohibit the addition of other fats to products that must contain milk fat.

How to Search for Fats Other Than Milk Fat

It is strictly forbidden to add vegetable oil to dairy products such as butter and yogurt. However, especially yogurt is marketed under the name of “fat yogurt” by removing the valuable fat of yogurt and replacing it with margarine with butter flavor added. Various test procedures are carried out to prevent such situations.

1. FTIR (Fourier Transform Infrared Spectroscopy) Method
• Infrared rays are used to differentiate between milk fat and vegetable fats.
• It gives fast and accurate results.
2. GC-MS (Gas Chromatography-Mass Spectrometry) Method
• The presence of vegetable oils is detected by determining the fatty acid profile.
• Especially common in butter and cheese analysis.
3. Chemical Analysis Methods
• The presence of non-milk fat is determined by checking the iodine number and the ratio of fat components.
4. HPLC (High Performance Liquid Chromatography)
• Fat content and its components are analyzed in detail.
5. ELISA (Enzyme-Linked Immunosorbent Assay) Method
• Distinguishes between protein-based milk fats and vegetable fats.

Nano-lab Laboratories Group continues to provide services within the scope of Searching for Non-Milk Fat in Dairy Products. We also provide services on Imitation and Adulteration Studies in Meat Products.

Contact us for more information.

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