Optimization of sample preparation when determining the fatty acid composition of ultra-pasteurized milk
Journal Title: Modern Innovations, Systems and Technologies - Year 2024, Vol 4, Issue 2
Abstract
In order to reduce the cost of milk, some unscrupulous manufacturers produce counterfeit dairy products, the consumption of which can lead to nutritional disorders: a person gets a feeling of fullness, but does not receive the macro- and micronutrients that he expects. Determining the fatty acid composition of dairy products is an effective method for identifying falsification. In ultra-pasteurization, milk is homogenized under pressure and processed at ultra-high temperatures, followed by aseptic packaging. Due to the homogeneity of UHT milk, problems arise with fat extraction when performing chromatographic analysis to determine the fatty acid composition. The article presents the results of an experiment that confirm that when UHT milk is preheated to 45 0C, the fat fraction is well separated during centrifugation. To check the performance of the method, the quality indicators of the analysis results were assessed using the example of palmitic acid, which showed that its metrological characteristics are lower than in the basic regulatory document (GOST 32915), which makes it possible to recommend it for use in practice.
Authors and Affiliations
E. A. Aukhadieva, D. E. Musabirov, E. E. Zelenkovskaya, M. V. Kurilov, E. N. Usmanova
Keywords
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- EP ID EP755337
- DOI 10.47813/2782-2818-2024-4-2-0101-0110
- Views 5
- Downloads 0
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