Identification of falsified milk fats by analyzing fatty acids composition

The aim of this work to determine fatty acids amounts and their proportions in dairy products, to create fatty acids composition module, which would show falsified mild fats. Objectives: 1. to determine the amounts of fatty acids and their ratios in cheese and cheese products, butter and butter with vegetable oils addition, fermented cheese and cheese products, sour cream with and without added vegetable oils; 2. to analyze the obtained results statistically, perform a comparative analysis; 3. to formulate a fatty acid model to identify falsified fats in milk products.; 4. to summarize the results of the research and formulate conclusions. Methods. Dairy products samples for reasearch were selected randomly from supermarket X: butter and butter with vegetable oils addition, fermented cheese and cheese products, sour cream with and without added vegetable oils. The amounts of RR were determined by gas chromatography using a flame ionisation detector. The statistical analysis of the data was obtained using the Microsoft Office Excel package. Results and Conclusions. For evaluation of falsified fatty acids can be based on established correlations: In the natural butter and cheese, a very strong and strong linear relation was found between the ratio of C16: 0 and the ratio of C16: 0 / C12: 0 (when R = 0,99 and R = 0,89, respectively). In the fat mixes and cheese products, this linear dependence is weak negative (R = -0,30 and R = -0,49, respectively). But the C18: 0 relation between RR content and C18: 0 / C14: 0 has a very strong positive correlation (R = 0.99), weak in the butter with oils (R = -0.30). In cheese, a very strong positive correlation was found between C18: 1 + C18: 2 and C18: 1 + C18: 2 / C12: 0 + C14: 0 + C16: 0 + C18: 0 (R = 0,98). In the cheese product, this correlation is very weak negative (R = -0,23)