Detection of milk fat in dairy products – an alternative approach

Aleksandar Bajčić; Dejana Trbović; Dragan Vasilev; Vesna Đorđević; Ivana Branković-Lazić; Čaba Siladji; Radivoj Petronijević

doi:10.18485/meattech.2023.64.2.53

Aleksandar Bajčić Institute of meat hygiene and technology
Dejana Trbović Institute of meat hygiene and technology
Dragan Vasilev Institute of meat hygiene and technology
Vesna Đorđević Institute of meat hygiene and technology
Ivana Branković-Lazić Institute of meat hygiene and technology
Čaba Siladji
Radivoj Petronijević Institute of meat hygiene and technology

DOI: https://doi.org/10.18485/meattech.2023.64.2.53

Keywords: Dairy products, butyric acid, milk fat

Abstract

Milk fat is a highly valuable product, which is why accurate determination of its content in milk and milk products is very important. The use of the GC-FID method in our study proved to be very precise, as in the case of other authors, which signifies the importance of using this method to quantify milk fat. A total of 51 samples of dairy products were analyzed for fatty acid composition with particular attention to butyric acid. Butyric acid contents were in the range from 3.4 ± 0.73 in yogurt to 4.60 ± 0.08 in butter. Milk fat was in the range from 98.5 ± 4.77 in yogurt to 115.0 ± 1.73 in butter. Our results were in accordance with those of many other authors. Development of butyric acid and milk fat analyses in dairy products by GC-FID is essential for laboratories that must conduct analyses for food production, quality control during production, and inspection tasks for the import and export of these food products.