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Gas Chromatography in Butter Authentication

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Gas chromatography effectively detects butter adulteration based on its fatty acid composition.
Analysis showed a correlation between cholesterol content and milk fat percentage in butter samples.
Fatty acids in butter change significantly with the type of fat, emphasizing the need for accurate profiling.
Chromatographic methods distinguish between dairy and non-dairy fats in butter, enhancing food safety.

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Research reveals gas chromatography identifies butter’s fatty acid profile in milk fat, suggesting a reliable adulteration detection method.

Afanasieva et al. (2025) studied this question.

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Research reveals gas chromatography identifies butter’s fatty acid profile in milk fat, suggesting a reliable adulteration detection method.