Complex chromatographic determination of the adulteration of dairy products: A new approach

A new approach to complex chromatographic determination of the adulteration of dairy products was proposed, based on the determination of not only the total fatty acid composition but also the composition of the sterol fraction and the concentration of trans-isomers of fatty acids. Procedures for the chromatographic identification of low-fat dairy products were developed, including the extraction of a water-milkalcohol emulsion with a hexane-ether mixture followed by the chromatographic determination of the sterol fraction and trans-isomers.