Falsification of the fat phase of milk products with non-milk oils

Abstract

The items of normalization of the criteria for assessment of the fat phase of various groups of milk products are discussed. By the author opinion determination of the fatty acids rates and sterols content can not be considered identifying due to various reasons. The methods recently developed for identification of the fat phase composition allow differentiate milk raw materials according to composition as well as according to the absence of the non-milk fats added and parameters of safety.