Comparative study for the detection of Egyptian buffalo butter adulteration with vegetable oils using conventional and advanced methods

Abstract

Abstract Adulteration of butter can occur when milk fat is replaced with cheaper oils due to the economic advantage of such substitution. With potential health risks on consumers, the issue raises alarming public health concerns. The adulteration of the Egyptian buffalo butter (EBB) with vegetable oils (VOs) was detected by conventional and advanced techniques. EBB was mixed with VOs at different ratios 25, 50, and 75% (w/w). The conventional methods (saponification number, iodine value, polenskee value, and Reichert‐Meissl value) were compared with advanced methods (GC, HPLC, and FTIR). The results indicated that the assurance of conventional methods is not adequate at expansion levels under 50.0% VOs in EBB. In light of the progressions prompted by advanced methods using GC and HPLC, the debasement of EBB with 25.0% VOs can be detected and are more accurate in detecting the sterols and their fractions in butter.