Milk fat contains a variety of nutritive and
health-promoting compounds that guard
against some disease. In the current system of global competition, when
the quality of milk and milk products is not an option but rather a
requirement, therefore, determining the purity of milk fat is critical. This
study aims to validate analytical methods for detecting palm oil in a mixture
of milk fat and palm oil. Methods of this study was involved detection of
non-milk fat in fat blinders by determining the saponification value, iodine
number, refractive index, butyro refractometer reading, Gas chromatography,
Reverse Phase High-performance liquid chromatography, and Fourier transforms
Infrared.The results of this study revealed that the saponification
value, Iodine number, refractive index, and Butyro Reading could be used to
detect the addition of palm oil by a level of 10% - 20% or more to the milk. The level of some fatty
acids in the milk as determined by GC, such as myristic acid (C14:0), palmitic
acid (C16:0), and stearic acid (C18:0), is correlated well with the level of
adding palm oil to milk fat. The determination of cholesterol and β-sito-sterol content by RP-HPLC could be used for the
detection of the addition of palm oil to milk fat. The spectrum behavior produced
by FTIR spectroscopy in this adulterated sample is almost the same, so this
technique could not be used to detect the palm oil in milk fat.
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