Detection of adulteration of dairy products with vegetable fats using the method of luminescent analysis

Abstract

The addition of vegetable fats is one of the most common falsifications of dairy and dairy compound products. Therefore, the development of a method for detecting vegetable fats in vegetable products seems relevant. In the context of import substitution and the active development of Russian agriculture and the dairy industry, affordable, easy-to-use, accurate and reliable methods are especially relevant.In this article, we presented the results of a luminescent study of cottage cheese, sour cream, and other dairy products and compared them with milk-containing products containing milk fat using the Filin HD luminoscope device. As a result of our research, we found that the presence of vegetable fats in dairy products can be easily detected using the luminescent research method. In particular, we noted that dairy products containing vegetable fats when viewed in ultraviolet radiation with a wavelength of 365 nm. luminesces with a bright blue color, while dairy products that do not contain vegetable fat have a yellow glow.Based on our research, we concluded that luminoscopy is an affordable, accurate and fast method that meets the requirements of express analysis, giving a stable result. That allows us to recommend it as a screening tool for detecting falsifications of dairy and dairy compound products with vegetable fats.