Genuinità del grasso di latte. Composizione in trigliceridi

The caratteristic take into account in food chemical analysis involve merchandise classifination aspects and, recently, in terms of product defend, as, DOC, Dop. The Italian G.U. reports an elaborate procedure, proposing to analyse triglyceride composition of lipid fraction of milk. This contribute, by starting from the importance of the approched subject by official method, presents an alternative method of qualitative and quantitative triglyceride analysis, more efficient, fast and easy to perform. Cow milk raw and pasteurized samplewere analysed, and butter, mozzarella and scamorza of the same production, as well. The fat fraction was extracted and analysed by means of HPLC cromatography equipped with an ELSD (Evaporative Light Scattering Detector) detector, not selective, but able to give a qualitative and quantitative response. The HPLC analysis was carried out in gradient, by using acetonitrile and dichloromethane as eluents. Cromatographic run continued at last 25 minutes