Detection of Non-Milk Fat in Milk

There are some parameters that will determine the quality of raw milk in dairy enterprises. The fat and protein ratios of raw milk, the total number of bacteria and the amount of somatic cells are the quality determining parameters that must be controlled.

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. Turkish Food Codex Communiqué on Raw Milk and Heat Treated Drinking Milk (Communiqué No: 2000/6) is based on the qualifications and limit values that raw milk and processed milk should carry.

Raw milk in the communique; “It means milk that is milked from animals at regular intervals, cooled and does not contain any components or add any substance, and has not undergone any processing.” is expressed as. However, as in every food sector, ways to reduce costs are used in dairy products with imitation and adulteration.

It is strictly forbidden to add vegetable oil to dairy products such as butter and yogurt. However, it is put on the market under the name of "fat yogurt", especially by removing the precious oil of yogurt and adding margarine with added butter flavor. Various tests are carried out to prevent such situations.

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