Falsification of milk products fat phase. The method to detect animal fats
The fatty-acids composition of milk products in which milk fat had been replaced with beef fat was studied. The fatty acids composition changed considerably. Concentration of the butyric acid decreased and concentration of the palmitoleic acid increased when beef fat content increased. The thriglycerides composition of the samples also changed. Quantity of the triglycerides C26-C46 decreased with increasing of the mass share of the added non-milk fat, and that of the C45-C54 on the contrary, largely increased.