The Federal State Budgetary Institution “Krasnodar MVL” has received new equipment for detecting adulteration of milk fat with beef fat

Manufacturers are constantly finding ways to make their products cheaper. In addition to substituting vegetable fat, they are already falsifying with beef fat, adding it to dairy products. After technological mixing, beef fat is passed off as dairy fat. The new method will allow determining beef fat or the addition of vegetable fats by the glycerin composition. To implement the innovation, the Federal State Budgetary Institution "Krasnodar MVL" purchased a gas chromatograph "Crystal 5000.2".

Currently, the Department of Chemical and Toxicological Research of the Federal State Budgetary Institution “Krasnodar MVL” already uses two research methods to identify counterfeit dairy products.

The first allows determining the fatty acid composition of the fat phase of MILK and dairy products using gas chromatography (GOST 32915-2014). In addition to high-molecular acids, the fatty acid composition of milk also includes characteristic low-molecular acids, in particular, butyric acid. The absence of butyric acid, which is inherent only in the fats of ruminant milk, will be a clear sign of falsification. Since 2006, the Department of Chemical and Toxicological Research has been using the Crystal 2000M gas chromatograph to study the fatty acid composition of milk fat; in 2023, a new-generation Crystallux-4000M gas chromatograph was additionally purchased and put into operation.

The second method (GOST 33490-2015) determines fat in milk and dairy products using gas-liquid chromatography with mass spectrometric detection. When implementing this method, complex analytical equipment is used - a gas chromatograph with a mass-selective detector "Agilent 5977E". The method was introduced in 2017, and is now used daily in work. It allows you to identify the falsification of milk and dairy products with fat of vegetable origin. The fat isolated from dairy products should contain only cholesterol, which is typical of fat of animal origin, no additional sterols of vegetable origin should be identified in the product.