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FDA Laboratory

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Falsification of milk and dairy products

The addition of vegetable fats and their presence in milk and dairy products are considered a sign of falsification.

 

The presence of vegetable fat in milk and dairy products is usually decided based on the content of fatty acids in milk fat. It should be noted that this method is not very accurate and effective, because it is not specified which fatty acids should not be present in dairy products.

 

At the same time, for those fatty acids that must be present, the minimum and maximum limits of their quantitative content are so sharp that this threaten the accuracy of the tests.

 

In addition, phytosterols should not be present in milk and dairy products.

 

In the Food quality and safety analysis department of «FDA Laboratory» LLC the testing of milk and dairy products for falsification is carried out by the method of determining phytosterols, which is a more accurate technique.

Testing for the presence of sterols in dairy products is carried out using a Gas Chromatography-Mass Spectrometer (GC-MS).

 

The testing is carried out in accordance with the technical regulations of the Customs Union 021/2011 and 033/2013.

 

Following food products are subject to testing:

 

  • milk
  • milk powder
  • condensed milk
  • butter
  • sour cream
  • cottage cheese
  • cheese
  • sour clotted milk (yogurt, matsun)
  • buttermilk
  • ice cream

 



Laboratory
Complex 2012
"FDA Laboratory"LLC

International
Accreditation
2015 ANAB