Fatty Acid Analysis of Soft Cheese Using Gas Chromatography as A Prospective Method for the Detection of Cheese Adulterations with Vegetable Oil

Abstract

This study aimed to detect the adulteration of different types of soft cheese with vegetable oils. Therefore, a total of 36 samples (6 for each) of Talaga, Kiri spread, Baramili spread, Baramili, and white and yellow feta cheese were collected from local markets in Damietta governorate, Egypt. The samples were evaluated for their chemical composition, assessed their fatty acid profile using gas chromatography, and estimated their peroxide value. The chemical evaluation revealed that all Talaga, Baramili, white and yellow feta cheese samples were matching the Egyptian standards while all Kiri and Baramili spread samples didn't match. By comparing the fatty acid profile of the control cow milk with that of the examined cheese samples, there were differences in certain FAs values demonstrating the fat impurity in the cheese samples. 83% of Talaga samples and all other cheese types were adulterated with vegetable oils. The saturated FA decreased, unsaturated FA increased and the peroxide value elevated, conversely from the situation in control milk, that happened in 50% of Talaga and white feta, and 100% of other types. In conclusion, FA profile estimation could be an efficient detection method for vegetable oil adulteration in dairy products.