Gas Chromatography in Butter Authentication

Anastasia Afanasieva; Ekaterina Danilova; Ekaterina Pirogova; Tatyana Pavlova

doi:10.21603/2073-4018-2025-3-31

UDC

GAS CHROMATOGRAPHY IN BUTTER AUTHENTICATION Gas Chromatography in Butter Authentication

АА Аа

Published in Cheese- and buttermaking · Pages 62–69 · Rubric: Original article

DOI: https://doi.org/10.21603/2073-4018-2025-3-31

Received: 14.02.2025 Accepted: 12.08.2025 Published: 22.09.2025 Language of publication: RUS

Authors

Anastasia Afanasieva

Ekaterina Danilova

Ekaterina Pirogova

Tatyana Pavlova

Anastasia Afanasieva

All-Russian Scientific Research Institute of Butter-and Cheesemaking – Branch of V. M. Gorbatov Federal Research Center for Food Systems of RAS Russian Federation · Uglich

Ekaterina Danilova

All-Russian Scientific Research Institute of Butter-and Cheesemaking – Branch of V. M. Gorbatov Federal Research Center for Food Systems of RAS Russian Federation · Uglich

Ekaterina Pirogova

All-Russian Scientific Research Institute of Butter- and Cheesemaking – Branch of V. M. Gorbatov Federal Research Center for Food Systems of RAS Russian Federation

Tatyana Pavlova

Academic degree: candidate of technical sciences

All-Russian Scientific Research Institute of Butter-and Cheesemaking – Branch of V. M. Gorbatov Federal Research Center for Food Systems of RAS Russian Federation · Uglich

ABSTRACT

Butter fraud is a serious problem that affects public health and economic interests. Technological authentication is unreliable because the composition of fatty acids depends on the season, the breed of cows, their diet, etc. As a result, a deviation detected does not necessarily mean an adulteration. Updated State Standard GOST R 52253-2004 (2025) specifies butter and butter paste from the milk of farm animals. It gives a detailed authentication procedure for the fatty phase in butter with non-dairy fats. This article introduces an algorithm for detecting dairy fraud by chromatography. The research featured samples of milk fat, animal and vegetable fats, and samples with 50 and 80% of non-dairy fat. The sterol and fatty acid profile was determined for each sample. The cholesterol content in the fat phase proved to correlate with the milk fat content. The milk fat samples and the samples with beef fat hadthe sterol fraction that consisted mostly of cholesterol. The abundance of cholesterol did not guarantee authenticity, so the fatty acid composition in the fat phase had to be measured. Replacing milk fat with beef fat reduced the content of saturated fatty acids, e.g., butyric, lauric, myristic, and palmitic acids. Vegetable fats were rich in unsaturated fatty acids, e.g., linoleic and oleic acids. Chromatographic methods were able to identify adulterated dairy products based on their sterol and fatty acid composition.

KEYWORDS

adulteration, sterol composition, fatty acid composition, milk fat, milk fat substitutes, beef fat, spread

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JATS XML

Editor-in-Chief, editorial board chair

GOST

Afanasieva A. A., Danilova E. S., Pirogova E. N., Pavlova T. A. Gas Chromatography in Butter Authentication // . 2025. pp. 62-69. DOI: https://doi.org/10.21603/2073-4018-2025-3-31. (Date of access 19.08.2026).

MLA

Anastasia Afanasieva, Danilova E. S., Pirogova E. N., Pavlova T. A.. "Gas Chromatography in Butter Authentication." (2025): 62-69. DOI: https://doi.org/10.21603/2073-4018-2025-3-31.

APA

Afanasieva A. A., Danilova E. S., Pirogova E. N., Pavlova T. A. (2025). Gas Chromatography in Butter Authentication. , 62-69. https://doi.org/10.21603/2073-4018-2025-3-31

Chicago

Anastasia Afanasieva, Danilova E. S., Pirogova E. N., Pavlova T. A.. "Gas Chromatography in Butter Authentication." , no. (2025): 62-69. https://doi.org/10.21603/2073-4018-2025-3-31.

WIKI

{{cite journal | author = Afanasieva A. A., Danilova E. S., Pirogova E. N., Pavlova T. A. | title = Gas Chromatography in Butter Authentication | journal = | year = 2025 | pages = 62-69 | doi = 10.21603/2073-4018-2025-3-31 }}

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GAS CHROMATOGRAPHY IN BUTTER AUTHENTICATION Gas Chromatography in Butter Authentication

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