Detection of adulteration of dairy products with beef fat by comprehensive assessment of the fat phase

An effect of added beef fat on changes in quality indicators of the fat phase of dairy products has been examined and the possibility of their complex use for the identification purpose has been assessed. Physico-chemical parameters of the fat phase were assessed: the composition of fatty acids and their ratio, melting temperature, iodine value and the Reichert-Meissl number, acidity and organoleptic properties. In addition, the spectral analysis was carried out with the use of Raman spectroscopy. Comparative examinations of milk and beef fats, model mixtures of the fat phase of the falsified product with a proportion of beef fat in the fat phase from 5 to 30 % were carried out. The results showed significant differences between milk and beef fat by all studied indicators. In the model mixtures of the given range, significant differences with the control were revealed for organoleptic parameters (upon addition of beef fat at a level of 10 % and higher), the Reichert-Meissl number (at 15 % and higher) and a С18:0 /С14:0 ratio (at 5 % and higher). The iodine value, melting temperature, and acidity of the fat phase did not show a significant difference of the falsified fat phase from milk fat. The main bands of Raman spectra of the studied samples were ascribed to vibrations of saturated and unsaturated structures of fatty acids in the regions of 1265 cm^–1, 1300 cm^–1, 1440 cm^–1, 1650 cm^–1 and 1747 cm^–1. The spectral analysis showed significant differences between milk fat and beef fats in terms of the intensity of the spectrum signals. In the sample of beef fat with emulsifiers and flavoring agents, a clear bifurcation of the signal in the region of 1720–1760 cm^–1 was observed, as well as the appearance of a band at 1175 cm^–1 in the spectrum characterizing vibrations of ester carbonyl group of the glycerol backbone in the molecules of glycerides. In the model samples of the fat phase of the falsified product, differences in the results of the Raman spectroscopy were revealed upon adding more than 15 % of beef fat, which can be an additional criterion of the assessment of the fatty phase of a product after conducting further systemic investigations on this issue.

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