STUDY ON IDENTIFYING BUTTER FAKING BY SUBSTITUTION WITH PORK FAT OR WITH MARGARINE

Abstract

Experimental study’s objective is to set the relevant parameters that allow the identification of the presence of animal or nonanimal fat substitutes in butter as a fake by substitution, but also the indication of butter subtituient dose in faked sample. Evaluated parameters for comparative study of the characteristics of the original butter - butter blank and the ones of the faked by substitution with pork fat at different rates were: changes in the melting point of the glycerides (after Bomer - Limprick), refractive index, iodine index, Reichert Meissl and Polenske index. In the second part of the experimental study, for the category of falsified butter by adding margarine,the parameters evaluated for comparative study of the characteristics of original butter - blank, falsified by the addition of margarine, in various percentages, and margarine were: Reichert Meissl index and iodine index. Of all parameters, iodine index varies not relevanlyt for the purpose of identification or dosing of mix-ups pork fat and butter rates. Iodine index varies relevanlyt for identification or dosing the margarine sustitute in butter. Iodine index varies relevanlyt for the purpose of identification or dosing mix-ups with margarine. Since that can not be considered a single parameter determining the dose of substitutes, the subsequent research will be able to establish a mathematical model, with the variables comprising the parameters settled to be relevant and sufficient to indicate the dose of substitution, applicable to both categories of fakes by substitution used in the experimental study.