Qualitative Identification of Milk Fat from Chromatographic Data

The data on the amount of fatty acids in milk, animal, vegetable, and mixed fats were obtained by capillary gas–liquid chromatography. Statistical data on the concentrations of myristic, palmitic, stearic, oleic, linoleic, and linolenic acids in milk fat were considered as criteria of its natural origin. Concepts were formulated for the detection of a multicomponent adulterating additive of variable composition in a product containing variable amounts of the same components. A graphical interpretation of the results of the analysis was proposed based on the identification zone.