The Effect of Foreign Fats on the Physical Properties of Anhydrous Milk Fat

  • Tekla Izsó Department of Grain and Industrial Plant Processing, Faculty of Food Science, Szent István University
  • László Somogyi Department of Grain and Industrial Plant Processing, Faculty of Food Science, Szent István University
  • Anita Soós Department of Grain and Industrial Plant Processing, Faculty of Food Science, Szent István University
  • Ildikó Zeke Department of Refrigeration and Livestock Products’ Technology, Faculty of Food Science, Szent István University

Abstract

Butter and anhydrous milk fat are considered valuable raw materials, therefore it is important to detect the presence of foreign fats and declare their purity. In this study, the authors compared the physical properties of pure anhydrous milk fat and its contaminated forms which were binary blends made with lard and palm fat. Tests with pulsed NMR and DSC were carried out ignoring any solvents or chemicals to observe melting and crystallization processes. Based on the results, small amounts (5-10 V/V %) of lard or palm fat can modify milk fat’s behavior in perceptible extent. Despite of this, a completely unknown fat cannot be identified by these methods only. However, with multiple replications and using statistical methods pNMR and DSC can be utilized for quality control purposes.

Keywords: milk fat, adulteration, lard, palm mid fraction, pNMR, DSC
Published online
2017-07-03
How to Cite
Izsó, T., Somogyi, L., Soós, A. and Zeke, I. (2018) “The Effect of Foreign Fats on the Physical Properties of Anhydrous Milk Fat”, Periodica Polytechnica Chemical Engineering, 62(2), pp. 182-187. doi: https://doi.org/10.3311/PPch.10470.
Section
Articles