Detection for Non-Milk Fat in Kashkaval by Gas Chromatography

Arapcheska, Mila and Hajrulai-Musliu, Zehra and Uzunov, Risto and Tuteska, Jovanka and Jovanovska, Vangelica and Veleska, Steve (2018) Detection for Non-Milk Fat in Kashkaval by Gas Chromatography. In: 65th Anniversary Scientific Conference with International Participation "Food Science, Equipment and Technology- 2018", Plovdiv, Bulgaria.

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Dairy products are frequently included as important components of healthy diet. For the smooth taste of dairy products responsible is milk fat. It has specific fatty acid composition which can vary by: breed, diet and stage of lactation. From an economic point of view milk fat is a target of fraudulent practices such as replacement with cheaper non-milk fats of plant and animal origin. Fatty acid profile of milk fat is used as criterion for detection of fraudulence of dairy products. The aim of this study was to analyse authenticity of the dairy product kashkaval (type of yellow cheese). Samples of kashkaval were taken from local markets. Fatty acids profiles of samples were analyzed by gas chromatography. Butter fat, palm and coconut oils, were used as referent material for the detection of vegetable oils. According obtained results high concentrations of medium and long chain fatty acids were determined in kashkaval samples with vegetable oils. The results of this study provide valuable information for consumers. For legal reasons and for consumer protection and confidence, dairy products should be authentic and correctly labeled

Item Type: Conference or Workshop Item (Poster)
Subjects: Scientific Fields (Frascati) > Natural sciences > Biological sciences
Divisions: Faculty of Biotechnical Sciences
Depositing User: Prof. d-r Mila Arapceska
Date Deposited: 08 Mar 2021 21:12
Last Modified: 08 Mar 2021 21:12

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