Are we using the DTA detect minor additives of substitutes of butterfat in butter?

The possibility to detect the additives of milk fat substitute in butter using of differential thermal analysis (DTA) in the butter samples is shown. Endothermie peaks of the fat melting curves in the temperature range about 15-20 °C and 3-8 °C and exothermic peaks of the fat crystallization curves in the temperature interval of 12-15 °C are used for identi cation. Chromatographic data of content of 11 fatty acids in the butter samples were analyzed using control cards. These cards display the zone of permissible values of the content of the most important for the identi cation fatty acids. If at least one of the components is outside the permitted corridor value, it indicates the presence of milk fat substitute additives. DTA curves indicate the presence of additives into milk fat, even in those cases where the concentration of fatty acids in butter are within the limits of permissible values. Thermal properties of the fat phase are highly sensitive to the chemical composition of fats. The method of the DTA is complementary chromatographic methods in quality control of butter.

butter, differential thermal analysis, gas-liquid chromatography, high performance liquid chromatography, milk fat substitutes