The main indicator of the quality of milk fat, which is used in the cheese making process, is the fatty acid composition or, in other words, the content and ratio of fatty acids.
This indicator depends on many factors, including the diet and genetics of the animals, reported specialists from Rosselkhoznadzor.
Polyunsaturated fatty acids (PUFAs) undergo changes, including in the rumen of animals.
Here they are hydrolyzed to stearic acid.
As a result of such a reaction, a small amount of those same acids “penetrates” into the milk, and this can also be considered as an indicator of the authenticity of milk fat.
Milk fat from ruminants contains saturated low molecular weight fatty acids C4:0 and C6:0.
Their absence or deviation from the norm indicates adulteration of milk fat.
If vegetable components are used in the production process of cheese, it must be labeled as a "cheese product".
The conclusion is this: unfortunately, it is impossible to determine the naturalness of cheese by eye: this can only be done through laboratory analysis, which accurately reveals the fatty acid composition.
However, this fact should not upset the average buyer: experts claim that information about the identified counterfeit is promptly transmitted to the automated control system and limits the distribution of the surrogate.
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