An interlaboratory collaborative study validates an international method for the determination of milk fat purity in milk and milk products

摘要

A dulteration with cheaper fats of milkfat naturally present in pure milk products is not a new problem but the methods of analysis available to detect adulteration and determine its extent have only been sufficiently sensitive to carry out the task satisfactorily relatively recently.rnMilk fat is a very complex mixture of several thousands of triglycerides (TG), and the addition of vegetable fats and especially of animal fats to milk fat is not easy to detect.