THE EXTENT OF FRAUD IN COW BUTTER BY ADDING MARGARINE | ||
| Journal of the Egyptian Veterinary Medical Association | ||
| Volume 78, Issue 4, December 2018, Pages 779-794 PDF (530.99 K) | ||
| Document Type: Original Research Articles | ||
| Abstract | ||
| Butter adulteration constitutes an important problem in Egypt, this may occur by substitution of poor quality and artificially saturated vegetable oils (margarine) which is low price instead of high priced one (butter). Forty random butter samples of different trades were collected from different markets in El- Gharbia Governorate, pure butter and pure margarine as control. All samples were prepared and analyzed for detection of adulteration of pure butter withmargarine. Cholesterol contents and physicochemical properties (analytical constants) including the Refractive Index (RI), Melting Point (MP), Saponification Number (SN), Iodine Number (IN), acid value, and Peroxide value were measured. The obtained results showed that, the value of RI, MP, and IN increased, while that of SN, acid value and peroxide value were decreased by addition of margarine to butter. Fat constants in the butter samples became closer to margarine by increasing the levels of margarine. Results also revealed that 16 (40%) of butter samples under study were adulterated with margarine. According to these results, the RI, MP, SN, IN, acid value and peroxide value can be reliably used to differentiate margarine added butter from pure butter. Margarine adulteration rate were 7(20%), 5(30%), 2 (40%) and 2 (50%) with a percent of 43.8%, 31.2%, 12.5% and 12.5% in adulterated butter samples, respectively. On the other aspect, adulteration could be determined accurately and quickly by measuring cholesterol content which decreased by increasing addition of margarine due to presence of vegetable oils. Mean values of total cholesterol were 164.6±1.2, 157.5±1.1, 150.2±1.0, 140.7±0.9 while high density lipoprotein (HDL) were 41.4±0.7, 39.1±1.0, 35.4±1.02, 33.9±1.3 in 20%, 30%, 40% and 50% in adulterated butter samples, respectively. The public health significance of butter adulteration as well as suggestive measures to improve the final product of cow butter was discussed. | ||
| Keywords | ||
| Butter; Margarine; Adulteration; Chemical analysis | ||
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