Detection of non-milk fat addition in kajmak production

Abstract

Kajmak is a very popular dairy product in Balkan countries, however, it is often a subject of adulteration. The aim of this study was to investigate the effects of kajmak adulteration on its yield and composition, and determine the possibility of detecting the adulteration using the iodine and acid values and sensory evaluation of kajmak quality. In this study, experimental kajmak samples were produced from milk with increased fat contents (by 18 % and 36 %), via the addition of refined palm oil, pig fat and margarine to milk. The experimental kajmak samples had increased yield (21-32 %), changed composition and sensory quality. The control had the lowest iodine value (35.60), while the experimental kajmak with pig fat had the highest value of this constant (49.95), so the chemical constant - iodine value can be useful for detecting of adulterated milk fat in kajmak with refined palm oil, pig fat and margarine. However, these adulterants did not lead to a significant change in the acid value of the kajmak samples. The adulterants - refined palm oil and margarine in experimental kajmak samples could not be detected by sensory analysis.

Keywords

• adulteration
• milk fat
• kajmak
• iodine value
• acid value